Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Sara Quessenberry

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Credit: Beatriz Da Costa

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler. Place the poblanos cut-side down on a foil-lined baking sheet. Broil until the skins blacken, about 5 minutes.

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  • 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.

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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