Prepared by Rebecca Eichenberger for the TCL Kitchen Star: Seafood Challenge.

12 ounces of sole

Ingredients for the glaze:
1 cup freshly squeezed orange juice
1 tablespoon freshly grated ginger
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 cloves of garlic, minced

Combine glaze ingredients in a bowl.  Pour into skillet and simmer until the sauce is reduced in half.  Pour back into the bowl.  In the same skillet, splash a dab of olive oil, and then over medium heat cook sole for 1-2 minutes per side.  Add the sauce back into the pan and simmer until it is a nice glaze.  Remove fish from pan, and pour remaining sauce over it.