Fire Roasted Whole Flounder With Yellow Tomato Vinaigrette

By á-170456

Ingredients

• 2 yellow tomatoes quartered, seeded
• 2 tablespoons coarsely-chopped red onion
• 2 garlic cloves coarsely chopped
• 1/4 cup rice wine vinegar
• 2 tablespoons basil chiffonade
• 1/2 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 flounder - (2 lbs ea) scaled, head on, gills removed
• 3 tablespoons olive oil

Preparation

Step 1

Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the 1/2 cup olive oil and season with salt and pepper to taste. Place in squeeze bottles.

Preheat grill.

Brush flounder with remaining olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through. Serve with the vinaigrette.

This recipe yields 4 servings.