| | Peanut oil |
| 6 | | Red snapper fillets (about 6 ounces each); skinned |
| | Salt and freshly ground pepper |
| | TOMATILLO-SERRANO CHILE |
| | VINAIGRETTE |
| 4 | | Fresh tomatillos; husked, rinsed and cut into small dice |
| 1/3 | c | Diced jicama |
| 1 1/2 | tb | Diced red bell pepper |
| 1 1/2 | tb | Diced yellow bell pepper |
| 1/2 | | Mango; peeled and cut into small dice |
| 1 | | Serrano chile; seeded and finely diced |
| 1/3 | c | Peanut oil |
| 2 | tb | Olive oil |
| 2 | tb | White wine vinegar |
| 1 1/2 | tb | Balsamic vinegar |
| 1 | tb | Fresh lime juice |
| 1 | tb | Fresh lemon juice |
| 1 | | Clove (small) garlic; minced |
| 1 | | -(up to) |
| 2 | tb | Minced fresh coriander |
| | Salt |
