INGREDIENTS
2 yellow tomatoes, quartered and seeds removed
2 TBSP red onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 TBSP basil, chiffonade
1/2 cup olive oil
Whole flounder, scaled with gills removed and head on
3 TBSP olive oil
Salt and freshly ground pepper
DIRECTIONS
Preheat grill.
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.
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.
