Title: Sole Romesco
Categories: Seafood
Yield: 4 Servings
| 4 | | Fillet of sole |
| 1 | | Salt and pepper to tast ----------sauce------------ |
| 4 | | Chili peppers, chopped |
| 3 | | Garlic, chopped |
| 1/2 | ts | Salt |
| 1/4 | c | Dry sherry |
| 1 | | Vinegar |
| 1/2 | c | Flour |
| 1/2 | c | Oil |
| 2 | | Tomatos, peeled, chopped |
| 10 | | Toasted hazelnuts |
| 2 | tb | Chopped fresh mint |
| 1/4 | c | Olive oil |
| 2 | tb | 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