---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Sole Romesco
  Categories: Fish/sea
       Yield: 4 servings
  
       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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