Red Snapper with Tomatillo-Serrano Chile Vinaigrette

Ingredients

• Peanut oil
• 6 red snapper fillets (about 6 ounces each), skinned
• Salt and freshly ground pepper
• 4 fresh tomatillos, husked, rinsed and cut into small dice
• 1/3 cup diced jicama
• 1 1/2 tablespoons diced red bell pepper
• 1 1/2 tablespoons diced yellow bell pepper
• 1/2 mango, peeled and cut into small dice
• 1 serrano chile, seeded and finely diced
• 1/3 cup peanut oil
• 2 tablespoons olive oil
• 2 tablespoon white wine vinegar
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1 to 2 tablespoons minced fresh coriander