STEAMED ALASKA SOLE WITH CITRUS-SHALLOT SAUCE

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 4

1 Tablespoon olive oil
1/2 cup finely-diced shallots
1/2 cup Chardonnay wine
1 cup fresh orange juice
1 Tablespoon Dijon-style mustard
1 Tablespoon butter, softened
1 Tablespoon chopped fresh parsley
1/4 cup fresh sliced ginger
4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed, or frozen
Favorite seafood seasoning, to taste

Heat oil in small saucepan. Add shallots and stir-fry until lightly browned. Add wine; continue cooking, stirring and scraping down sides until wine is almost evaporated. Stir in orange juice and mustard. Simmer until sauce thickens slightly, about 5 minutes. Stir in butter and parsley; keep warm.

Pour 1-inch water into deep frying pan. Add ginger to water; bring to a boil. Turn off heat. Place metal steamer basket in pan and open up sides. Rinse any ice glaze from frozen Alaska Sole fillets under cold water; place fillets in steamer.* Return water to boil; cover loosely and steam just until fish is opaque throughout, about 4 to 5 minutes. (Reduce cook time by half for fresh or thawed fillets.) Sprinkle with seafood seasoning.

Spoon sauce over fillets to serve.

*Cut fillets in half, if needed, to fit in steamer.

Nutrients per serving: 255 calories, 8g total fat, 3g saturated fat, 29% calories from fat, 76mg cholesterol, 28g protein, 11g carbohydrate, .4g fiber, 240mg sodium, 46mg calcium and .4g omega-3 fatty acids.

Variation: Substitute Alaska Cod or Pollock fillets for Alaska Sole. Adjust cook time for smaller fillets if necessary.