Fire Roasted Whole Flounder With Yellow Tomato Vinaigrette

Recipe Ingredients

2		Yellow tomatoes - quartered, seeded
2 tablespoons	30ml	Coarsely-chopped red onion
2		Garlic cloves - coarsely chopped
1/4 cup	59ml	Rice wine vinegar
2 tablespoons	30ml	Basil chiffonade
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Flounder - (2 lbs ea) - scaled, head on,
		Gills removed
3 tablespoons	45ml	Olive oil

Recipe Instructions

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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A18) - from the TV - FOOD NETWORK

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