Ingredients: 2 Poblano chilies (fresh), or, green bell peppers (halved lengthwise; stems, seeds, and veins removed) 1 Jalapeño (small; seeded and coarsely chopped) 2 cups Cilantro leaves (fresh) 3 limes (juiced; 1/4 cup) 1 tbsp. honey 1 1/4 tsp. kosher salt 1/4 cup & 2 tablespoons Olive oil (extra-virgin) 4 FISH&CO Grouper Fillets 1/2 tsp. freshly ground black pepper 6 ounces Tortilla chips 2 heads Romaine lettuce (thinly sliced)
Directions: 1. Heat broiler. 2. Place the poblanos open-side down on a foil-lined baking sheet. Broil for 5 minutes, or, until the skins blacken. Let cool in a bowl covered with plastic wrap. 3. Once cooled, discard skins. Slice poblanos into long, thin strips. 4. Place jalapeño, cilantro, lime juice, honey, and ¾ teaspoon salt in a blender. Set to pulse to mix. While mixing, carefully add ¼ cup of oil, or, until a smooth vinaigrette forms. 5. Heat remaining oil in a large pan on medium heat. 6. Season the fish with the remaining salt and the pepper. 7. Cook the fish until it is opaque throughout (about 5 minutes per side). 8. Add the poblanos and chips to lettuce. Drizzle with the vinaigrette, and toss. Serve alongside the fish.