Orange Glazed Sole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pacific Sole fillets,
2 tbsp: Butter, melted
2 tbsp: Orange juice,
1/2 tsp: Salt,
1 dash: Pepper,
ORANGE GLAZE
2 tbsp: Cornstarch,
1 cup: Orange juice,
1/4 cup: Butter,
1/3 cup: Sliced almonds,
1/4 cup: Dry white wine,
1/4 cup: Apple jelly,
1/4 cup: Lemon juice,
1/4 tsp: Liquid hot pepper sauce,
1/8 tsp: Salt,
1 tsp: Grated orange rind,
2/3 cup: Mandarin orange 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 2-4 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.
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.
Source from luhu.jp
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.
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.
Source from luhu.jp
Tags
Fish