Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      fillet        sole
     1/2  cup           flour
   1                    salt and pepper to taste
     1/2  cup           oil
                        -----------sauce------------
   2                    tomatoes -- peeled, chopped
   4                    chili peppers -- chopped
  10                    toasted hazelnuts
   3                    garlic -- chopped
   2      tablespoons   chopped fresh mint
     1/2  teaspoon      salt
     1/4  cup           olive oil
     1/4  cup           dry sherry
   2      tablespoons   vinegar
   1                    vinegar

Preparation:

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. Rinse 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.