Sole Romesco
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sole fillets
|
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
vegetable oil
|
|
| Sauce | |||
| 2 | each |
tomatoes
peeled, chopped |
|
| 4 | each |
hot chili peppers
chopped |
*
|
| 10 | each |
hazelnuts (filberts)
toasted |
*
|
| 3 | each |
garlic
chopped |
|
| 2 | tablespoons |
mint leaves
fresh, chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
sherry
dry |
*
|
| 2 | tablespoons |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sole fillets
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
vegetable oil
|
|
| Sauce | |||
| 2 | each |
tomatoes
peeled, chopped |
|
| 4 | each |
hot chili peppers
chopped |
*
|
| 1E+1 | each |
hazelnuts (filberts)
toasted |
*
|
| 3 | each |
garlic
chopped |
|
| 3E+1 | ml |
mint leaves
fresh, chopped |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
sherry
dry |
*
|
| 3E+1 | ml |
vinegar
|
|
Directions
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.
