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Recipe instructions: Start by preheat ing a grill. . For the sauce, cut the peeled onions into thick wedges. Then with olive oil, brush the onions, poblano or serrano peppers and red peppers, mangos and scallions. Then put these under the grill or over a charcoal grill. Alternatively you can also place them on a shallow non stick heatproof pan and broil. Turn the vegetables occasionally during cooking until lightly charred. Then remove and cool. Trim and seed the peppers and cut off the ends of the onions. Rub off some of the blackened skins. Then slice the scallions and dice up the onions, peppers and mix with the remaining ingredients. Put in a blender and pulse. Season the fish with salt and pepper and brush with olive oil. Saute the fish for 3 - 4 mins each side until the fish starts to brown on the edges. Set aside the fish and add the jack daniels to the pan and cook until the alcohol is cooked out. Add the brown sugar and the criollo sauce and cook until it bubbles. Arrange the fish on plates and spoon the sauce over the edge of the fish.

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