Best Whole Roasted Baby Flounder With Sweet Onion Marmalade Recipes

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette image

Provided by Bobby Flay

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
Salt and freshly ground pepper
Two 2 pound flounder, scaled, gills removed, head on
3 tablespoons olive oil

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.

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.

ONION 'MARMALADE'

Onion 'Marmalade' image

Onions become sweet and mild if they are slowly cooked. Use this "marmalade" as a topping for grains, a sandwich spread or a bruschetta topping.

Provided by Martha Rose Shulman

Categories weekday, condiments, sauces and gravies

Time 1h30m

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
2 pounds sweet onions, quartered lengthwise, then cut across the grain in thin slices
Salt
freshly ground pepper
2 to 3 garlic cloves, minced
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 tablespoon capers, drained, rinsed and finely chopped

Steps:

Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams