Sauteed Alaska Sole Capri

By amt2mf

Nutrients per serving: 237 calories, 11g total fat, 3g saturated fat, 40% calories from fat,
77.5mg cholesterol, 28g protein, 5g carbohydrate, 1g fiber, 323mg sodium, 55mg
calcium and .7g omega-3 fatty acids

Ingredients

• 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 pepper, to taste
• 4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed, or frozen
• 1 Tablespoon butter
• 1 Tablespoon olive, canola, peanut or grapeseed oil
• Lemon wedges, if desire

Details

Servings 4
Preparation time 5mins
Cooking time 10mins

Preparation

Step 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.

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