INGREDIENTS

   *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

DIRECTIONS

• In a large non-stick pan, bring the clam juice and wine to a boil. Mix in the basil and tomatoes, letting it cook slightly. Add salt and pepper for seasoning. Remove from heat and keep warm.
• Use cold water to rinse off any ice glaze from the frozen Alaska Sole fillets. Use paper towel to pat them dry. In a heavy non-stick skillet, heat butter and oil over moderate-high heat. Add in the sole fillets, cooking for about 3 minutes or until browned.
• Turn the fillets and add salt and pepper for seasoning. Put the cover on and lower heat to moderate heat. Cook for about 3 minutes or just until the fish becomes opaque.