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 packed in oil, sliced
Salt and ground black pepper to taste
4 Alaska Sole fillets (4 to 6 ounces each), fresh, thawed, or frozen
1/2 tablespoon 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 and 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 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 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 1/3 cup of topping over fillets to serve.
Makes 4 servings.
Tip: Alaska Pollock or Cod fillets can be substituted for Alaska Sole, adjust the cook time for smaller fillets if necessary.
Nutritional Information Per Serving (1/4 of recipe): Calories: 130; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 57mg; Total Carbs: 6g; Fiber: 1g; Protein: 16g; Sodium: 500mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.