Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette

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Charred Jalapeno-Basil Vinaigrette:

1 tablespoon olive oil

1 jalapeno pepper

3 tablespoons diced red onion

1 tablespoon finely chopped garlic

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 cup rice wine vinegar

3/4 cup olive oil

1 tablespoon sesame oil

2 tablespoons basil chiffonade

1 tablespoon ancho chile powder

Salt and freshly ground pepper

Crispy Fish:

6 cups canola oil

4 whole red snapper (about 1 pound each) cleaned and scaled

Salt and freshly ground pepper

4 cups seasoned rice flour

4 cups water

Grilled Vegetables:

1 red onion, sliced thick

1 eggplant, sliced thick

1 fennel, cut into 6 pieces

1 red pepper, cut into 4 pieces

1 yellow pepper, cut into 4 pieces

Olive oil, to coat

Salt, to taste

Pepper, to taste