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Sautéed Alaska Sole Capri
Courtesy of Alaska Seafood Marketing Institute
Prep Time: 5 Min.
Cook Time: 10 Min.
What you need:
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+ 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 Tbsp. butter
+ 1 Tbsp. olive, canola, peanut or grapeseed oil
+ lemon wedges, if desired
What to do:
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.
2. 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 min. until browned.
3. Gently turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 3 min. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.
4. Spoon sauce over fillets to serve.
Pinot Grigio, Sauvignon Blanc, White Table Wine
Calories: 237; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 78mg; Total Carbs: 5g; Fiber: 1g; Protein: 28g; Sodium: 323mg;