Sauted Alaska Sole Capri

Yield: 4 servings.

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
to taste, salt and pepper
4 Alaska Sole fillets (4 to 6 oz. each)
1 Tbsp. butter
1 Tbsp. olive, canola, peanut or grapeseed oil
as desired, lemon wedges

Bring clam juice and wine to a boil; stir in basil and tomatoes. Reduce slightly. Season with salt and pepper; remove and keep warm. Heat butter and oil over medium-high heat. Add sole fillets; cook 2 to 3 minutes until browned. Gently turn fillets over and season with salt and pepper. Cook an additional 2 to 3 minutes. Cook just until fish is opaque throughout. Spoon sauce over fillets to serve.

Photo Credit: Alaska Seafood Marketing Institute