Pan-Seared Grouper with Romaine Slaw

Ingredients

• 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

Preparation

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.