• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Orange Glazed Sole

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 lb Pacific Sole fillets
  • 2 tb Butter; melted
  • 2 tb Orange juice
  • 1/2 ts Salt
  • 1 ds Pepper


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.


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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