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 t
omatoes. Cook down slightly. Season with salt and pepper; remove and keep warm.
Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper t
owel. Coat pan with nonstick cooking spray then heat butter over medium-high heat. Add
sole fillets; cook 2 to 3 minutes until browned.
Gently turn fillets over and season with salt and pepper. Cover pan tightly and reduce he
at to medium. Cook an additional 2 to 3 minutes. (Reduce cook time by half for fresh or
thawed fillets.) Cook just until fish is opaque throughout.
Spoon 1/3 cup of topping over fillets to serve.
Calories: 130, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 57mg, Sodium: 500mg, Carbohy
drates: 6g, Dietary Fiber: 1g, Protein: 16g
Wild Alaska Seafood