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

• Boil the clam juice and wine in a large non-stick pan. Mix in the basil and tomatoes. One slightly done, sprinkle with salt and pepper. Take it out of heat and leave it warm.
• Use cold water to rinse the ice glaze off the frozen Alaska Sole fillet. Use paper towel to pat it dry. Melt butter and heat together with oil in a non-stick skillet over moderate-high heat. Put the sole fillets and cook for about 3 minutes or until browned. 
• Turn the fillets gently and sprinkle with salt and pepper. Cover tightly and lower heat to moderate settings. Cook for about 3 more minutes or just until the fish is evenly opaque.
• Ladle with sauce on top and serve.