2 lbs. fillets, fresh or frozen
2 tbsp. butter, melted
2 tbsp. tangerine or orange juice, fresh or frozen, reconstituted
1/2 tsp. salt
Dash pepper

Thaw fish if frozen. Cut fillets into serving size portions. Place fish in a single layer, skin side down, on a well-greased baking pan (15 x 10 x 1). Combine melted butter with tangerine or orange juice. Brush sauce over fish. Sprinkle with salt and juice.

Brush sauce over fish. Sprinkle with salt and pepper. Broil about 4 inches from source of heat for approximately 8-12 minutes or until fish flakes easily when tested with a fork. Baste over during broiling with sauce in pan.

Arrange fish on a warm serving platter. Serve with Tangerine Sauce. Makes 4-6 servings.

TANGERINE SAUCE
1/4 c. butter
1/3 c. sliced almonds
2 tbsp. cornstarch
1 c. tangerine or orange juice, fresh or frozen reconstituted
1/4 c. white wine
1/4 c. apple jelly
1/4 c. lemon juice
1/4 tsp. liquid hot pepper sauce
1/8 tsp. salt
1 tsp. grated tangerine or orange rind (optional)
1 tangerine or orange, peeled and cut into bite-size pieces

Melt butter in a 1-quart saucepan; add almonds and saute until lightly browned. Mix cornstarch with 1/4 cup tangerine or orange juice, wine, jelly, lemon juice; add to sauteed almonds and heat to boiling.

Stir in cornstarch mixture; cook and stir until mixture thickens. Add liquid hot pepper sauce, salt, grated citrus rind, and tangerine or orange pieces. Serve hot over broiled fillets. Makes 2 cups of sauce.