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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By margaretclark_1...
Jersey City, 70
on September 06, 2009
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Why chiffonade the basil if you are only going to add it to the blender? And, what's to be done with the vinaigrette in the plastic bottle?
By unknowndiva2004...
RIDGEWOOD, NJ
on April 25, 2008
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I didn't see where he wrote what to do with the squeeze bottle full of the dressing? Do we add it to the fish after grilling, or do we baste it on the fish while grilling. How do we serve it?
By Samnaa5
Shelby, NC
on August 11, 2007
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I used a little grill seasoning on my flounder instead of just salt and pepper. The fish turned out great and really tender, but I was a little disappointed by the vinagrette...it tasted only like vinegar.
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