Oregon Petrale Sole Royale



  • ¾ lb Oregon Petrale Sole fillets
  • 2/3 cup All-purpose flour
  • 3 tbsp Butter, unsalted, NOT margarine
  • 1/3 cup Green onion, finely chopped
  • ¼ cup Orange juice concentrate, diluted by half
  • ½ cup Mandarin orange sections, drained
  • 2 tbsp Fresh ginger, finely minced
  • Salt and Pepper to taste


  1. Dredge the sole fillets in flour, shaking off excess.
  2. In a large sauté pan over high heat, melt butter.
  3. As soon as the butter is hot, add the Sole and sauté for 2 minutes.
  4. Turn the sole and add green onions, diluted orange juice concentrate, orange segments, ginger, salt and pepper.
  5. Continue to sauté for 2 minutes longer.
  6. Remove sole to a warm serving platter and top with the orange, green onion, ginger mixture.