Fire Roasted Whole Flounder With Yellow Tomato Vinaigrette Recipe

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Bobby Flay on Food Network


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3 tablespoons olive oil

2 tablespoons basil chiffonade

2 tablespoons coarsely chopped red onion

1/4 cup rice wine vinegar

2 cloves garlic, coarsely chopped

Two 2 pound flounder, scaled, gills removed, head on

Salt and freshly ground pepper

2 yellow tomatoes, quartered, seeds removed

1/2 cup olive oil

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