Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Fillet of sole
1/2 c Flour
1 ea Salt and pepper to tast
1/2 c Oil
1 x -----------sauce------------
2 ea Tomatos, peeled, chopped
4 ea Chili peppers, chopped
10 ea Toasted hazelnuts
3 ea Garlic, chopped
2 tb Chopped fresh mint
1/2 ts Salt
1/4 c Olive oil
1/4 c Dry sherry
2 tb Vinegar
1 ea 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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