Fire roasted whole flounder with yellow tomato vinaigrett
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Yellow tomatoes, quartered, | |
| Seeds removed | ||
| 2 | tablespoons | Coarsely chopped red onion |
| 2 | Cloves garlic, coarsely | |
| Chopped | ||
| ¼ | cup | Rice wine vinegar |
| 2 | tablespoons | Basil chiffonade |
| ½ | cup | Olive oil |
| Salt and freshly ground | ||
| Pepper | ||
| 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.
HOT OFF THE GRILL SHOW #HG1A18