Sole in Orange Sauce Recipe

Crinella Family Cookbook

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Fish Crinella Seafood Salad Crab Cioppino Calamari with Linguini Cracked Dungeness Crab with Lemon and Garlic Sea Bass Lavagna Fish Stew Scampi Baccala in White Sauce Baccala in Tomato Sauce Eels Marinara Fillet of Sole in Orange Sauce Halibut in Marsala Sauce Buffi Petrale Sole Salmone Affumicata with Cappelini and Capers 2005 Sauvignon Blanc 2005 Glissando	Sole in Orange Sauce
	Italians revere citrus fruits and use them many ways including the peels which are dried to give flavor to sauces, or candied to use in various desserts. Our mother would set orange peels over heating ducts to give the house a wonderful scent. Sometimes the delicate flavor of orange is combined with fish as in this recipe. 2 pounds fillet of sole 2 tablespoon olive oil or other fine light oil 1 tablespoon clarified butter 1/4 cup minced onion 1 1/2 cups orange juice 1 teaspoon grated orange rind 1 teaspoon orange liquer 1 teaspoon Marsala 1/2 cup dry white wine 3/4 teaspoon salt
	Dry the fish with paper towels. Heat oil and butter in pan and saute fish until golden on one side. Turn over, add onion and cook until onion is tender. Remove fish to a warm plate and add the remaining ingredients and simmer sauce for ten minutes. Correct seasoning, return fish to pan and heat through over very low heat. Serves 4 to 6 [Note. If you don¼t have fresh sole available, good old Bodega Bay flounder will do.] *Enjoy with our 2005 Sauvignon Blanc.*