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Sole Romesco

Barbecue.Master's picture
Ingredients
  Sole fillets 4
  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
  Salt 1⁄2 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  White vinegar 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.
Set aside.
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.

Recipe Summary

Method: 
Barbecue
Interest: 
Gourmet

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