2 lb. halibut steaks
2 tbsp. butter, melted
2 tbsp. orange juice
1/8 tsp. white pepper

GLAZE:

2 tbsp. cornstarch
1 c. orange juice
1/4 c. butter
1/3 c. slivered almonds
1/4 c. dry white wine
1/4 c. apple jelly
1/4 c. lemon juice
1/4 tbsp. Tabasco sauce
1/4 tsp. salt
1 (11 oz.) can mandarin oranges, drained

Rinse steaks in cold water. Pat dry with paper towels. Lightly oil broiler pan. Place steaks on broiler pan. Combine melted butter and orange juice; brush over steaks. Sprinkle steaks with pepper.

Broil 4 inches from heat source for about 6 minutes. During that time, prepare the glaze. Combine cornstarch with 1/4 cup orange juice; set aside.

In a 2 quart saucepan, melt butter over medium heat. Stir in almonds and saute until lightly browned. Add remaining orange juice, wine, jelly and lemon juice. Stir in cornstarch mixture. Continue cooking, stirring constantly until mixture thickens. Add Tabasco, salt and orange sections. Mix well. After 6 minutes broiling time, baste fish with glaze. Continue cooking fish 2-4 minutes or until fish flakes easily. Serve with remaining sauce. Serves 4.