Photo by: Photo: Beatriz Da Costa

Pan-Seared Grouper with Romaine Slaw

  • Yield: Makes 4 servings


  • 2 none fresh poblano chilies (or green bell peppers)
  • 1 none small jalapeno, seeded and coarsely chopped
  • 2 cups fresh cilantro leaves
  • none 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 none 6-ounce skinless grouper fillets
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces tortilla chips
  • 2 none heads romaine lettuce, thinly sliced crosswise


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.

Nutritional Information

Amount per serving
  • Calcium: 164.79mg
  • Calories: 501.4none
  • Calories from fat: 38%
  • Carbohydrate: 42.24g
  • Cholesterol: 62.93mg
  • Fat: 21.03g
  • Fiber: 7.47g
  • Iron: 4.51mg
  • Protein: 38.71mg
  • Saturated fat: 3.6g
  • Sodium: 682.11mg

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Pan-Seared Grouper with Romaine Slaw Recipe