4 ea Fillet of sole

    1/2 c  Flour

      1 ea Salt and pepper to tast

    1/2 c  Oil

      1 x  -----------sauce------------

      2 ea Tomatos, peeled, chopped

      4 ea Chili peppers, chopped

     10 ea Toasted hazelnuts

      3 ea Garlic, chopped

      2 T  Chopped fresh mint

    1/2 t  Salt

    1/4 c  Olive oil

    1/4 c  Dry sherry

      2 T  Vinegar

      1 ea 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