Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette

Level:
Easy
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
  • Salt and freshly ground pepper
  • 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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