|All purpose flour||1⁄2 Cup (8 tbs)|
|Oil/Clarified butter||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , peeled seeded and chopped|
|Dried chili peppers||4 , seeded and chopped|
|Hazelnuts||10 , toasted|
|Garlic||3 Clove (15 gm), chopped|
|Chopped mint||2 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|White vinegar||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
To make sauce: in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt.
Add half the olive oil, drop by drop, until mixture is thick.
With the motor still running, add the rest of the oil in a steady stream.
Turn off motor.
Stir in sherry and vinegar.
Wash and dry the sole.
Combine flour, salt and pepper.
Dust fillets with seasoned flour and dip in oil or butter.
Place fillets on a hot barbecue grill.
After 2 or 3 minutes, turn very carefully with a metal spatula.
After another 2 or 3 minutes, turn the fish again.
While fish is cooking, pour sauce in a bowl and sprinkle with parsley.