Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette

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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