Hake Romesco Print Email

4 Fillets of hake
1/2 cup Flour
Salt and pepper to taste
1/2 cup Oil

sauce ----------------
2 Tomatos, peeled, chopped
4 Chili peppers, chopped
10 Toasted hazelnuts
3 cloves Garlic, chopped
2 TBS Chopped fresh mint
1/2 tsp Salt
1/4 cup Olive oil
1/4 cup Dry sherry
2 TBS Vinegar

To make sauce, in a blender or food processor, blend tomatoes, chiles, 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 hake.

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