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Sole Romesco Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Oil/Clarified butter||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , peeled seeded and chopped|
|Dried chili peppers||4 , seeded and chopped|
|Hazelnuts||10 , toasted|
|Garlic||3 Clove (15 gm), chopped|
|Chopped mint||2 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|White vinegar||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3031 Calories from Fat 2082
% Daily Value*
Total Fat 236 g362.8%
Saturated Fat 42.6 g213.1%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 3804.2 mg158.5%
Total Carbohydrates 135 g44.9%
Dietary Fiber 16.5 g66.1%
Sugars 35 g
Protein 101 g202.2%
Vitamin A 197.8% Vitamin C 122.6%
Calcium 33.8% Iron 51.1%
*Based on a 2000 Calorie diet
Add half the olive oil, drop by drop, until mixture is thick.
With the motor still running, add the rest of the oil in a steady stream.
Turn off motor.
Stir in sherry and vinegar.
Wash and dry the sole.
Combine flour, salt and pepper.
Dust fillets with seasoned flour and dip in oil or butter.
Place fillets on a hot barbecue grill.
After 2 or 3 minutes, turn very carefully with a metal spatula.
After another 2 or 3 minutes, turn the fish again.
While fish is cooking, pour sauce in a bowl and sprinkle with parsley.