Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Pacific sole fillets

  2. 2 tablespoons 30ml Butter - melted

  3. 2 tablespoons 30ml Orange juice

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/8 teaspoon 0.6ml Pepper Orange Glaze

  6. 2 tablespoons 30ml Cornstarch

  7. 1 cup 237ml Orange juice

  8. 1/4 cup 49g / 1.7oz Butter

  9. 1/3 cup 30g / 1.1oz Sliced almonds

  10. 1/4 cup 59ml Dry white wine

  11. 1/4 cup 59ml Apple jelly

  12. 1/4 cup 59ml Lemon juice

  13. 1/4 teaspoon 1 1/3ml Liquid hot pepper sauce

  14. 1/8 teaspoon 0.6ml Salt

  15. 1 teaspoon 5ml Grated orange rind

  16. 2/3 cup 157ml Mandarin orange sections - canned, drained

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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.


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