Orange Glazed Sole
Delicate sole (or other whitefish) glazed with an orange almond glaze. Quick, easy and sophisticated.
Ingredients
| 2 | pounds |
sole fillets
|
|
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
orange juice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
* |
| Orange glaze | |||
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
orange juice
|
|
| ¼ | cup |
butter
|
|
| ⅓ | cup |
almonds
sliced |
|
| ¼ | cup |
white wine
dry |
* |
| ¼ | cup |
apple jelly
|
* |
| ¼ | cup |
lemon juice
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
* |
| ⅛ | teaspoon |
salt
|
* |
| 1 | teaspoon |
orange zest
grated |
|
| ⅔ | cup |
mandarin oranges
sections, canned, drained |
* |
Directions
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 to 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 ¼ cup orange juice; set aside. In medium saucepan, over medium heat, melt butter. Add almonds and sauté 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.
Nutrition Facts
Serving Size 346g (12.2 oz)
