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STARRY FLOUNDER CAPRI

by Nikolai Nikitenko March 15, 2016

STARRY FLOUNDER CAPRI

SERVES 4
PREP TIME 5 minutes
COOK TIME 10 minutes

  • 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 Starry Flounder fillets (4 to 6 oz. each), fresh, thawed, or frozen
  • 1/2 Tablespoon butter
  • Lemon wedges, if desired

DIRECTIONS

Bring clam juice and wine to a boil in a large (12-inch) 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. Coat pan with nonstick cooking spray then heat butter 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 1/3 cup of topping over fillets to serve.

Cook’s Tip: Alaska Pollock or Cod fillets can be substituted for Alaska Sole, just adjust the cook time for smaller fillets if necessary.

  TO BUY FISH CLICK HERE





Nikolai Nikitenko
Nikolai Nikitenko

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