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.