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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Martinis and a Grill

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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

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
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