Categories: Fish 
      Yield: 4 servings 
  
      2 lb Pacific Sole fillets 
      2 tb Butter; melted 
      2 tb Orange juice 
    1/2 ts Salt 
      1 ds Pepper 
 
--------------------------------ORANGE GLAZE-------------------------------- 
      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. 
   
  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.