Ingredients Jump to Instructions ↓

  1. 4 Fillet of sole

  2. 2 tb Vinegar

  3. 1/4c Dry sherry

  4. 1/4c Olive oil

  5. 1/2ts Salt

  6. 2 tb Chopped fresh mint

  7. 3 Garlic, chopped

  8. 10 Toasted hazelnuts

  9. 4 Chili peppers, chopped

  10. 2 Tomatos, peeled, chopped -- SAUCE --

  11. 1/2c Oil

  12. 1 Salt and Pepper to tast

  13. 1/2c Flour

  14. 1 Vinegar

Instructions Jump to Ingredients ↑

  1. + 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. 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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