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Sara Quessenberry
Recipe by Real Simple August 2005

Gallery

Beatriz Da Costa

Recipe Summary

prep:
30 mins
additional:
10 mins
total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 164.8mg; 501 calories; calories from fat 38%; carbohydrates 42.2g; cholesterol 62.9mg; fat 21g; fiber 7.5g; iron 4.5mg; protein 38.7mg; saturated fat 3.6g; sodium 682.1mg.
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