The Gourmet Barbecue
 
The Gourmet Barbecue
by
Pip Bloomfield and Annie Mehra
 
Link to NJ Fishing Consumer Alert page Link to NJ Fishing Consumer Alert page
 
FLUKE ROMESCO

Serves 4 

  • 4 New Jersey fluke or flounder fillets
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 1/2 cup oil or clarified butter
Sauce: 
  • 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 
  • Chopped parsley 
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 aside. 

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 fish again. 

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.