4    Fillet of sole
1/2 c  Flour
1    Salt and pepper to tast
1/2 c  Oil
-sauce--
2    Tomatos, peeled, chopped
4    Chili peppers, chopped
10    Toasted hazelnuts
3    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    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