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Fire Roasted Whole Flounder With Yellow Tomato Vinaigrette
2 Yellow tomatoes, quartered, seeds removed
2 tb Coarsely chopped red onion
2 Cloves garlic, coarsely chopped
1/4 c Rice wine vinegar
2 tb Basil chiffonade
1/2 c Olive oil
Salt and freshly ground pepper
Two 2 pound flounder, scaled gills removed, head on
3 tb Olive oil
Salt and freshly ground
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.