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Broiled Fillets with Tangerine Sauce

– 1 tbs. tangerine or orange juice
– 1 tbs. butter or margarine melted
– 1 lb. white Fish fillets
– Salt and pepper

Tangerine Sauce

Saute 1/4 cup sliced almonds in 2 tbs. butter. Mix 1 tbs. cornstarch with 1/2 cup tangerine or orange juice in a 1-quart saucepan. Add 2 tbs. each white wine, apple jelly, and lemon juice. Cook, stirring until mixture thickens. Add a dash of hot pepper sauce, a pinch of salt, 1/2 tsp. grated tangerine or orange rind, 1 tangerine or orange, peeled and cut into small pieces, and the sauteed almonds and butter. Heat and serve with broiled fish fillets.

Makes 1 cup.


Thaw fillets if frozen. Place in a single layer in a well-greased baking pan. Combine melted butter with juice. Brush over fish. Sprinkle with salt and pepper. Broil fish 10 minutes per inch of thickness (see Canadian Rule). Baste once during broiling with pan juices. Arrange fish onto a warm serving platter. Serve with Tangerine Sauce.

Makes 2 to 4 servings

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