Sole Romesco

Recipe Ingredients

4		Sole
1/2 cup	31g / 1.1oz	Flour
1		Salt and pepper to taste
1/2 cup	118ml	Oil
		Sauce
2		Tomatoes - peeled, chopped
4		Chili peppers - chopped
10		Toasted hazelnuts
3		Garlic - chopped
2 tablespoons	30ml	Chopped fresh mint
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Dry sherry
2 tablespoons	30ml	Vinegar
1		Vinegar

Recipe Instructions

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.

Rinse 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.

Source:
Miriam Podcameni Posvolsky

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