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Show: Hot off the Grill with Bobby Flay

Episode: Martinis and a Grill

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Total:: 30 min
Active:: 20 min

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
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.

My Private Notes

Name: Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette

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