Sole romesco

Yield: 4 servings

Measure Ingredient
4 eaches Fillet of sole
½ cup Flour
1 each Salt and pepper to tast
½ cup Oil ---------sauce------------
2 eaches Tomatos, peeled, chopped
4 eaches Chili peppers, chopped
10 eaches Toasted hazelnuts
3 eaches Garlic, chopped
2 tablespoons Chopped fresh mint
½ teaspoon Salt
¼ cup Olive oil
¼ cup Dry sherry
2 tablespoons Vinegar
1 each Vinegar

To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt.

Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings

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