"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Orange Glazed Sole Recipe

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This recipe for Orange Glazed Sole, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, July 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Pacific Sole fillets
2 T. butter, melted
2 T. orange juice
1/2 tsp. salt
Dash pepper

Glaze:
2 T. cornstarch
1 c. orange juice
1/4 c. butter
1/3 c. sliced almonds
1/4 c. dry white wine or substitute
1/4 c. apple jelly
1/4 c. lemon juice
1/4 tsp. liquid hot pepper sauce
1/8 tsp. salt
1 tsp. grated orange rind
2/3 c. canned drained mandarin oranges

Directions:
Directions:
Rinse fillets with cold water, pat dry with paper towels. If necessary, cut large fillets into serving size portions. Spray broiler pan with 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" from heat for 6 minutes. Baste with orange glaze. Continue cooking for 2 - 4 minutes, or until fillets flake easily when tested with fork. Transfer to warm serving platter. Serve with remaining heated orange glaze.

Glaze:
Combine cornstarch with 1/4 c. orange juice. Set aside. In 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 c. sauce.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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