6 red snapper fillets, (about 6 ounces each), skinned salt and freshly ground black pepper Tomatillo-Serrano Chile Vinaigrette 4 fresh tomatillos, husked, rinsed and cut into small dice 1/3 cup jicama, diced 1-1/2 tablespoons red bell peppers, diced 1-1/2 tablespoons Read More …