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Pan-Seared Grouper with Romaine Slaw

Photo: Beatriz Da Costa
Prep time 30 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.