Photo: Beatriz Da Costa
Prep Time
30 Mins
Other Time
10 Mins
Yield
Makes 4 servings

How to Make It

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.

Ratings & Reviews

swimkev's Review

swimkev
February 20, 2009
This has become one of our favorite dinners! Followed the recipe exactly, using poblano chiles, and it's been great every time. Definitely an adult meal though - I can't imagine that children would like this.