Whole Roasted Baby Flounder With Sweet Onion Marmalade Recipes

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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

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.

VIDALIA ONION MARMALADE



Vidalia Onion Marmalade image

Provided by Food Network

Time 30m

Yield 2 to 2 1/2 cups

Number Of Ingredients 8

4 cups finely chopped Vidalia onions
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup sugar
2 tablespoons distilled white vinegar
2 tablespoon parsley

Steps:

  • Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
  • Can be stored in airtight container in the refrigerator for up to 1 week.

RED ONION MARMALADE



Red Onion Marmalade image

Provided by Food Network Kitchen

Categories     condiment

Time 1h

Number Of Ingredients 0

Steps:

  • Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.

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