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Sole Romesco

4 Fillet of sole
1 Salt and pepper to tast

4 Chili peppers, chopped
3 Garlic, chopped
1/2 ts Salt
1/4 c Dry sherry
1 Vinegar
1/2 c Flour
1/2 c Oil
2 Tomatos, peeled, chopped
10 Toasted hazelnuts
2 tb Chopped fresh mint
1/4 c Olive oil
2 tb 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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