4 New Jersey fluke or flounder fillets
1/2 cup all-purpose flour
Salt and pepper
1/2 cup oil or clarified butter
To make sauce: in a blender or food processor, blend tomatoes, chilies,
hazelnuts, garlic, mint and salt. 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. Set
2 tomatoes, peeled, seeded and chopped
4 dried chili peppers seeded and chopped
10 hazelnuts, toasted
3 cloves garlic, chopped
2 tbsp. chopped fresh mint
1/2 tsp. salt
1/4 cup olive oil
1/4 cup dry sherry
2 tbsp. white vinegar
Wash and dry the fillets. 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
While fish is cooking, pour sauce in a bowl and sprinkle with parsley.
Serve spooned over piping hot fillets.
Modified from The Gourmet Barbecue by Pip Bloomfield and
Annie Mehra, 1991, Prima Publishing, Rocklin, CA.