Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1095.31 Kcal (4586 kJ) | ||
| Calories from fat | 824.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.6g | 141% | |
|---|---|---|---|
| Cholesterol | 73.35mg | 24% | |
| Sodium | 1198.52mg | 50% | |
| Potassium | 1049.2mg | 22% | |
| Total Carbs | 37.45g | 12% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 11.15g | 45% | |
| Protein | 33.9g | 68% | |
| Vitamin C | 76.3mg | 127% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 49.6mg | 276% | |
| Calcium | 199.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 265 Kcal (1110 kJ) | ||
| Calories from fat | 199.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.16g | 141% | |
|---|---|---|---|
| Cholesterol | 17.75mg | 24% | |
| Sodium | 289.97mg | 50% | |
| Potassium | 253.84mg | 22% | |
| Total Carbs | 9.06g | 12% | |
| Sugars | 1.46g | 24% | |
| Dietary Fiber | 2.7g | 45% | |
| Protein | 8.2g | 68% | |
| Vitamin C | 18.5mg | 127% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 12mg | 276% | |
| Calcium | 48.2mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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