Instructions

1. Determine the amount of glaze you'd like, then pour triple that amount of orange juice into a heavy-bottomed skillet. For the best results, use fresh juice and add zest from the rind. Bring the juice to a boil over high heat, then reduce the heat to moderately low.

2. Preheat the oven broiler.

3. Place a sheet of foil or parchment paper on a baking tray and coat it lightly with nonstick spray. Place the flounder fillets on the lined baking tray, skin-side down.

4. Add flavoring agents, such as salt and pepper, to the orange juice. For a sweeter preparation, stir in honey or brown sugar; for a more savory glaze, mix in a little soy sauce, balsamic vinegar or Dijon mustard. Add finely chopped or flaked chipotle or other chili pepper for a spicy glaze.

5. Reduce the orange juice until it achieves a thick, syrupy consistency. Brush or spoon the glaze over the tops of the fish, covering the entire surface. Put the baking tray into the oven so the surface of the flounder is 5 inches below the heating element.

6. Broil the flounder for four to six minutes. It's done as soon as the flesh is opaque and flaky all the way through. Fish should be cooked to an internal temperature of 145 degrees Fahrenheit, but it's difficult to get an accurate read on a thin fillet such as flounder. Take it out of the oven and off the baking tray promptly, so it doesn't overcook and dry out.