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Sautéed Alaska Sole Capri
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 5 Min. Cook Time: 10 Min. What you need:
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+ 1 c. clam juice
+ 1/4 c. dry white wine + 2/3 c. slivered fresh basil + 2/3 c. sun-dried tomatoes in oil, sliced + salt and pepper, to taste + 4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed, or frozen + 1 Tbsp. butter + 1 Tbsp. olive, canola, peanut or grapeseed oil + lemon wedges, if desired What to do:
1. Bring clam juice and wine to a boil in a large nonstick pan; stir in basil and tomatoes. Cook down slightly. Season with salt and pepper; remove and keep warm.
2. Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel. Heat butter and oil in a heavy nonstick skillet over medium-high heat. Add sole fillets; cook 2 to 3 min. until browned. 3. Gently turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 3 min. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout. 4. Spoon sauce over fillets to serve. Wine pairings:
Pinot Grigio, Sauvignon Blanc, White Table Wine
Nutritional information:
Calories: 237; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 78mg; Total Carbs: 5g; Fiber: 1g; Protein: 28g; Sodium: 323mg;
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