Wild Alaska Seafood
1/4c.dry white wine,
2/3c.slivered fresh basil,
2/3c.sun-dried tomatoes in oil, sliced,
*salt and pepper, to taste,
4Alaska Sole fillets (4 to 6 oz. each), fresh, thawed, or frozen,
*lemon wedges, if desired,
1Bring 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 and pepper; remove and keep warm.
2Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel. Coat pan with nonstick cooking spray then heat butter over medium-high heat. Add sole fillets; cook 2 to 3 minutes until browned.
3Gently turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat 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.
4Spoon 1/3 cup of topping over fillets to serve.
Calories: 130, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 57mg, Sodium: 500mg, Carbohydrates: 6g, Dietary Fiber: 1g, Protein: 16g