Instructions: Brush the jalapenos and tomatoes with olive oil, and cook on the grill until the skin is charred. Let the peppers and tomatoes cool and then coarsely chop the tomatoes and slice the jalapenos thin.

In a large mixing bowl combine the remaining ingredients, including the salt and pepper to taste, with the jalapenos and tomatoes, and whisk until blended. Bring to room temperature before serving.

Spoon the vinaigrette (which must be at room temperature), to taste, over the hot fish as soon as you take it off the grill. Serve immediately.

This recipe yields 2 cups of vinaigrette.

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