Orange Glazed Sole

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.