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.
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By absolutromantic...
Albany, NY
on September 20, 2007
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The vinaigrette was good, but not anything really special. However, I'd make it again because it was very quick and easy and a nice way to dress up some fish or meat.
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