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Alaska Sole Capri
Caraluzzi's Recipes

Alaska Sole Capri

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 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 & pepper to taste (try Caraluzzi’s 5-Pepper Blend & Sea Salt)
  • 4 oz. Alaska Sole fillets (4 to 6 each) fresh, thawed, or frozen
  • 1/2 Tablespoon butter
  • Lemon wedges if desired


  • 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.


Recipe courtesy of