Ingredients

2 yellow tomatoes, quartered, seeds removed
2 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 tablespoons basil chiffonade
1/2 cup olive oil
Two 2 pound flounder, scaled, gills removed, head on
3 tablespoons olive oil
Salt and freshly ground pepper

Directions

Place tomatoes, onion, garlic, vinegar and basil
in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place
in squeeze bottles.

Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for
4 to 5 minutes or until cooked through.