Sautéed Alaska Sole Capri
Recipe courtesy of Alaska Seafood Marketing Institute.
1 cup clam juice
1/4 cup dry white wine
2/3 cup slivered fresh basil
2/3 cup sun-dried tomatoes in oil, sliced
Salt and ground black pepper to taste
4 Alaska Sole fillets (4 to 6 ounces each), fresh, thawed, or frozen
1 tablespoon butter
1 tablespoon olive, canola, peanut or grapeseed oil
Lemon wedges, if desired
- 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.
- 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 minutes until browned.
- Gently 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.
- Spoon sauce over fillets to serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 237; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 78mg; Total Carbs: 5g; Fiber: 1g; Protein: 28g; Sodium: 323mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.