Pan-Seared Grouper with Romaine Slaw

Real Simple
Pan-Seared Grouper with Romaine SlawRecipe
Photo: Beatriz Da Costa
Makes 4 servings


+ Add To Shopping List
2 fresh poblano chilies (or green bell peppers)
1 small jalapeno, seeded and coarsely chopped
2 cups fresh cilantro leaves
Juice from 3 limes (about 1/4 cup)
1 tablespoon honey
1 1/4 teaspoons kosher salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 6-ounce skinless grouper fillets
1/2 teaspoon freshly ground black pepper
6 ounces tortilla chips
2 heads romaine lettuce, thinly sliced crosswise


Prep: 30 Minutes
Other: 10 Minutes

Heat broiler. Cut each poblano in half lengthwise and remove the stems, seeds, and veins. Place cut-side down on a foil-lined baking sheet. Broil until the skins blacken, about 5 minutes. Transfer to a bowl and cover with plastic wrap for a few minutes. Remove and discard the skins. Slice the poblanos into long, thin strips and place in a medium bowl. In a blender, pulse the jalapeno, cilantro, lime juice, honey, and 3/4 teaspoon of the salt to combine. With the motor running, slowly add 1/4 cup of the oil and mix until a smooth vinaigrette forms. Heat the remaining oil in a large skillet over medium heat. Season the fish with the remaining salt and the pepper. Cook until the fish is opaque throughout, about 5 minutes per side. Add the poblanos and chips to the lettuce, drizzle with the vinaigrette, and toss. Serve alongside the fish.

Tip: You can use any firm, white-fleshed fish in place of the grouper. Try cod, red snapper, halibut, tilapia, or sea bass.

Created date

July 2005

Nutritional Information

Calcium 164.79 mg
Calories 501.4
Caloriesfromfat 38 %
Carbohydrate 42.24 g
Cholesterol 62.93 mg
Fat 21.03 g
Fiber 7.47 g
Iron 4.51 mg
Protein 38.71 mg
Satfat 3.6 g
Sodium 682.11 mg