4 each fillet of sole
1/2 cup flour
1 each salt and pepper to tast
OIL SAUCE
2 each tomatos, peeled, chopped
4 each chili peppers, chopped
10 each toasted hazelnuts
3 each garlic, chopped
2 tbsp chopped fresh mint
1/2 tsp salt
1/4 cup olive oil
1/4 cup dry sherry
2 tbsp vinegar
1 each vinegar
A Recipe for
Sole Romesco
Food Tip |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Herb Tip |
This Recipe for Sole Romesco is one of thousands in the Recipes-to-go Barbecue Cookbook.
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
If you enjoy this Sole Romesco Recipe - you should enjoy the recipe collections you can find on the websites below:
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This is a recipe for Sole Romesco from the recipe cookbook of Recipes-to-go (Barbecue)
Herb Tip |
Food Tip |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
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
Serves: 4
Sole Romesco Recipe brought to you by Recipes To-Go