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.