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| | peanut oil |
| 6 | Red snapper fillets (about 6 ounces each); skinned |
| | salt |
| | pepper ground |
| | Tomatillo-Serrano Chile |
| 4 | Fresh tomatillos; husked, rinsed and cut into small dice |
| 1/3 Tasse | Diced jicama |
| 1 1/2 Esslöffel | red bell pepper diced |
| 1 1/2 Esslöffel | Diced yellow bell pepper |
| 1/2 | Mango; peeled and cut into small dice |
| 1 | Serrano chile; seeded and finely diced |
| 1/3 Tasse | peanut oil |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | white wine vinegar |
| 1 1/2 Esslöffel | balsamic vinegar |
| 1 Esslöffel | lime juice fresh |
| 1 Esslöffel | lemon juice fresh |
| 1 | Clove (small) garlic; minced |
| 1 | (up to) |
| 2 Esslöffel | coriander fresh, minced |
| | salt |
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Heat 2 tablespoons of oil in a large skillet. Add the fillets in batches and cook over moderate heat for 2 minutes. Turn and cook on the other side until the fish is opaque throughout, about 3 minutes. Remove the fish to a large warm platter.
Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates and arrange the snapper fillets in the center. Serve warm.
Tomatillo-Serrano Chile Vinaigrette: In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix. In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.
/Fish
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