ORANGE GLAZED SOLE

		      Title: ORANGE GLAZED SOLE
  Categories: Fish
       Yield: 4 Servings
  
       2 lb Pacific Sole fillets
       2 tb Butter; melted
       2 tb Orange juice
     1/2 ts Salt
       1 ds Pepper
 
 MMMMM------------------------ORANGE GLAZE-----------------------------
       2 tb Cornstarch
       1 c  Orange juice
     1/4 c  Butter
     1/3 c  Sliced almonds
     1/4 c  Dry white wine
     1/4 c  Apple jelly
     1/4 c  Lemon juice
     1/4 ts Liquid hot pepper sauce
     1/8 ts Salt
       1 ts Grated orange rind
     2/3 c  Mandarin orange sections
            -canned, drained
  
   Rinse fillets with cold water; pat dry with paper towels. If
   necessary, cut large fillets into serving-size portions. Spray
   broiler pan with non-stick vegetable spray.  Place fillets in a
   single layer on broiler pan. Combine butter and orange juice; brush
   over fillets. Sprinkle with salt and pepper. Broil about 4 inches
   from source of heat for 6 minutes. Baste with Orange Glaze.  Continue
   cooking for 2-4 minutes, or until fillets flake easily when tested
   with a fork. Transfer to warm serving platter. Serve with remaining
   heated Orange Glaze.  Makes 4-6 servings.
   
   ORANGE GLAZE:
   
   Combine cornstarch with 1/4 cup orange juice; set aside. In medium
   saucepan, over medium heat, melt butter. Add almonds and saute until
   slightly browned. Add remaining orange juice, wine, jelly and lemon
   juice; heat to just boiling.  Stir in cornstarch mixture; continue
   cooking, stirring constantly, until mixture thickens. Add liquid hot
   pepper sauce, salt, orange rind and orange sections; mix well. Reduce
   heat to low and keep warm until serving.  Makes 2 cups sauce.
   
   A West Coast Fisheries Development Foundation recipe.