Pan-Seared Grouper With Romaine Slaw

0508pan-seared-grouper
Photo by Beatriz Da Costa
Pan-Seared Grouper With Romaine Slaw 4.0 1 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 501.4 calories
    • Calories 38 calories from fat
    • Fat 21.03 g
    • Sat Fat 3.6 g
    • Cholesterol 62.93 mg
    • Sodium 682.11 mg
    • Protein 38.71 mg
    • Carbohydrate 42.24 g
    • Fiber 7.47 g
    • Iron 4.51 mg
    • Calcium 164.79 mg

Heat broiler. Place the poblanos 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 skins. Slice the poblanos into long, thin strips.In a blender, pulse the jalapeño, cilantro, lime juice, honey, and ¾ teaspoon salt. With the motor running, slowly add ¼ cup of the oil 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 the fish until it 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.

Ingredients

  1. Check 2 fresh poblano chilies (or green bell peppers)—halved lengthwise and stems, seeds, and veins removed
  2. Check 1 small jalapeño, seeded and coarsely chopped
  3. Check 2 cups fresh cilantro leaves
  4. Check juice from 3 limes (about 1/4 cup)
  5. Check 1 tablespoon honey
  6. Check 1 1/4 teaspoons kosher salt
  7. Check 1/4 cup plus 2 tablespoons extra-virgin olive oil
  8. Check 4 6-ounce skinless grouper fillets
  9. Check 1/2 teaspoon freshly ground black pepper
  10. Check 6 ounces tortilla chips
  11. Check 2 heads romaine lettuce, thinly sliced crosswise

Directions

  1. Heat broiler. Place the poblanos cut-side down on a foil-lined baking sheet. Broil until the skins blacken, about 5 minutes.
  2. Transfer to a bowl and cover with plastic wrap for a few minutes. Remove and discard skins. Slice the poblanos into long, thin strips.
  3. In a blender, pulse the jalapeño, cilantro, lime juice, honey, and ¾ teaspoon salt. With the motor running, slowly add ¼ cup of the oil until a smooth vinaigrette forms.
  4. Heat the remaining oil in a large skillet over medium heat. Season the fish with the remaining salt and the pepper.
  5. Cook the fish until it is opaque throughout, about 5 minutes per side.
  6. Add the poblanos and chips to the lettuce, drizzle with the vinaigrette, and toss. Serve alongside the fish.