Sautéed Alaska Sole Capri

Sautéed Alaska Sole Capri

Courtesy of Alaska Seafood Marketing Institute 4 Servings • 5 Min. Prep Time • 10 Min. Cook Time
Ingredients
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

Directions:

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.

Nutrition:

Calories: 237; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 78mg; Total Carbs: 5g; Fiber: 1g; Protein: 28g; Sodium: 323mg;

Wine Pairings:

Pinot Grigio, Sauvignon Blanc, White Table Wine