Sole Romesco

Directions

1. 1
   To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt.
2. 2
   Add half the oil, drop by drop, until mixture is thick.
3. 3
   With motor running, add rest of oil in a steady steam.
4. 4
   Turn off motor.
5. 5
   Stir in sherry and vinegar.
6. 6
   Set aside.
7. 7
   Rince and dry sole.
8. 8
   Combine flour and salt, pepper.
9. 9
   Dust fillets with seasoned flour and dip in oil or butter.
10. 10
    Place fillets on hot barbecue grill.
11. 11
    After 2 to 3 minutes, turn carefully with a metal spatula.
12. 12
    After another 2 to 3 minutes turn fillets again.
13. 13
    While fish is cooking, pour sauce in a bowl and sprinkle with parsley.
14. 14
    Serve spooned over piping hot fillets.