John, Ken -
I like Sora breasts barely sauted in hot olive oil with a tiny bit of butter and garlic to taste, with a little finely-ground black pepper sprinkle on. Served with a properly chilled white Zinfandel or Chenin Blanc they are delicious. Mixed wild or "dirty" rice can come on the side, but I like them as hors d'oeuvres to anything mild from the sea like red snapper, sea trout, fresh tuna, or rockfish. They come in the time of year that is the best of all for flavors from the wild - late Sept. to mid-October. Only 38 more days! KBM
