Best 2 Fire Roasted Whole Flounder With Yellow Tomato Vinaigrette Recipes

**Savor the Coastal Delights: Fire-Roasted Whole Flounder with Yellow Tomato Vinaigrette and Accompaniments**

Embark on a culinary journey to the Mediterranean coast with our fire-roasted whole flounder, a dish that captures the essence of seaside flavors. This delectable fish is expertly roasted over an open flame, infusing it with a smoky aroma and crispy skin. Paired with a vibrant yellow tomato vinaigrette, every bite offers a burst of freshness and tang. The meal is complemented by a selection of accompaniments, including roasted potatoes, grilled vegetables, and a zesty lemon-herb sauce, creating a harmonious balance of flavors and textures. Indulge in this Mediterranean masterpiece and experience the taste of the sea in every morsel.

Let's cook with our recipes!

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE

Roasted or Grilled Whole Fish With Tomato Vinaigrette image

There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.

Provided by David Tanis

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 whole fish, such as branzino, blackfish or striped bass, about 2 pounds each, gutted and scaled
Salt and pepper
A few thyme sprigs
A few rosemary sprigs
A few parsley sprigs
A few fennel fronds
A few basil leaves
1 small lemon, thinly sliced
Extra-virgin olive oil
1 shallot, finely diced
3 tablespoons red wine vinegar
Salt and pepper
2 cups diced tomatoes, or use halved cherry tomatoes instead
1/4 cup olive oil
2 tablespoons roughly chopped basil or parsley

Steps:

Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette image

Provided by Food Network

Time 30m

Number Of Ingredients 9

Ingredients

2 yellow tomatoes, quartered, seeds removed
2 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 tablespoons basil chiffonade
1/2 cup olive oil
Two 2 pound flounder, scaled, gills removed, head on
3 tablespoons olive oil
Salt and freshly ground pepper

Steps:

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.

Tips:

Choose the freshest flounder you can find. Look for fish that has bright, clear eyes, firm flesh, and a mild odor.
Roast the flounder over a high heat to get crispy skin and tender flesh. A hot oven or grill will help to cook the fish quickly and evenly.
Use a flavorful marinade or rub to enhance the taste of the fish. A simple mixture of olive oil, lemon juice, herbs, and spices will do the trick.
Serve the flounder with a light and refreshing sauce. A vinaigrette or salsa verde are both good options.
Garnish the flounder with fresh herbs or vegetables before serving. This will add a pop of color and flavor to the dish.

Conclusion:

Fire-roasted whole flounder is a delicious and easy-to-make seafood dish. By following these tips, you can create a restaurant-quality meal at home. This recipe is perfect for a special occasion or a weeknight dinner. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.