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Ingredientes
- 4 x Fillet of Flounder
- 1/2 c. Flour
- 1 x Salt and pepper to tast
- 1/2 c. Oil
- 2 x Tomatos, peeled, minced
- 4 x Chili peppers, minced
- 10 x Toasted hazelnuts
- 3 x Garlic, minced
- 2 Tbsp. Minced fresh mint
- 1/2 tsp Salt
- 1/4 c. Extra virgin olive oil
- 1/4 c. Dry sherry
- 2 Tbsp. Vinegar
- 1 x Vinegar
Direcciones
- To make sauce, in a blender or possibly food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add in half the oil, drop by drop, till mix is thick. With motor running, add in rest of oil in a steady steam.
- Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry Flounder.
- Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or possibly butter. Place fillets on warm barbecue grill. After 2 to 3 min, turn carefully with a metal spatula. After another 2 to 3 min turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping warm fillets.
- Makes 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 494 | |
| Calories from Fat 374 | 76% |
| Total Fat 42.34g | 53% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.7g | |
| Cholesterol 14mg | 5% |
| Sodium 320mg | 13% |
| Potassium 324mg | 9% |
| Total Carbs 17.69g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.09g | 2% |
| Protein 7.97g | 13% |
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