---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SOLE ROMESCO
  Categories: Fish
       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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