Pan-Seared Grouper With Romaine Slaw

• 2 fresh poblano chilies (or green bell peppers)
• 1 small jalapeno, seeded and coarsely chopped
• 2 cups fresh cilantro leaves
• 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 6-ounce skinless grouper fillets
• 1/2 teaspoon freshly ground black pepper
• 6 ounces tortilla chips
• 2 heads romaine lettuce, thinly sliced crosswise

1. 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.
2. You can use any firm, white-fleshed fish in place of the grouper. Try cod, red snapper, halibut, tilapia, or sea bass.

chilies, jalapeno, fresh cilantro, honey, kosher salt, extravirgin olive oil, grouper, freshly ground black pepper, tortilla chips, crosswise

Taken from www.myrecipes.com/recipe/pan-seared-grouper-with-romaine-slaw (may not work)