Pan-Seared Grouper W/ Romaine Slaw

• 2 fresh pablano chilis
• 1 small jalapeno pepper (seeded and coarsley chopped)
• 2 C. fresh cilantro
• Juice from 3 limes
• 1 T. honey
• 1 1/4 t. salt
• 1/4 C. and 2 T. olive oil
• 4-6 oz. grouper fillets
• 1/2 t. pepper
• 6 oz. tortilla chips
• 2 heads romaine lettuce

1. Cut each pablano in half lengthwise and remove the stems, seeds and veins. Place upside down on a foil-lined baking sheet. Broil for 5 min. Transfer to a bowl and cover with plastic wrap for a few minutes. Remove and discard skins. Slice pablano lengthwise in this strips and put in a bowl. In a blender, pulse jalapeno, cilantro, honey, lime juice and 3/4 t. salt. With motor running, add 1/4 C. olive oil and mix until a smooth vinaigrette. Heat remaining oil in large skillet. Put grouper in and season with salt and pepper. Cook 5 min. on each side. Add pablanos and chips to lettuce and drizzle vinaigrette on lettuce and toss. Serve with grouper.

pablano chilis, pepper, fresh cilantro, honey, salt, olive oil, grouper, pepper, tortilla chips

Taken from www.epicurious.com/recipes/member/views/pan-seared-grouper-w-romaine-slaw-1252264 (may not work)