As soon as the snapper comes off the grill, sprinkle it with the vinaigrette
(which has to be at room temperature). The vinaigrette heats up on the fish
and all the flavors spring to life.
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, to taste, over the fish as soon as you take it off
the grill and serve immediately.
