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
1/2 Tbsp. butter
* lemon wedges, if desired
Bring clam juice and wine to a boil in a large (12-inch) nonstick pan;
stir in basil and tomatoes. Cook down slightly. Season with salt an
d pepper; remove and keep warm.
Rinse any ice glaze from frozen Alaska Sole fillets under cold water;
pat dry with paper towel. Coat pan with nonstick cooking spray then h
eat butter over medium-high heat. Add sole fillets; cook 2 to 3 minu
tes until browned.
Gently turn fillets over and season with salt and pepper. Cover pan t
ightly and reduce heat to medium. Cook an additional 2 to 3 minutes.
(Reduce cook time by half for fresh or thawed fillets.) Cook just un
til fish is opaque throughout.
Spoon 1/3 cup of topping over fillets to serve.
Calories: 130, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 57mg, So
dium: 500mg, Carbohydrates: 6g, Dietary Fiber: 1g, Protein: 16g
Wild Alaska Seafood