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Recipe: Sauteed Alaska Sole Capri (using white wine and sundried tomatoes)

Main Dishes - Fish, Shellfish
SAUTEED ALASKA SOLE CAPRI



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 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.

*VARIATION:
Substitute Alaska Cod or Pollock fillets for Alaska Sole. Adjust cook time for
smaller fillets if necessary.

Makes 4 servings
Source: Alaska Seafood Marketing Institute
MsgID: 3155792
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Fish and Seafood Recipes - 06-20-14 Dail...
Board: Daily Recipe Swap at Recipelink.com
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