Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    whole         tomatoes
   2                    jalapeno peppers
   2      tablespoons   olive oil
   2      tablespoons   diced red onion
   1      tablespoon    minced garlic
   1      tablespoon    Dijon mustard
   1      tablespoon    red wine vinegar
   1      tablespoon    rice wine vinegar
   1      cup           olive oil
   1      tablespoon    sesame oil
   2      tablespoons   basil chiffonade
   1      tablespoon    ancho chile powder
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3608