Beatriz Da Costa
Hands-On Time
30 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Heat the remaining oil in a large skillet over medium heat. Season the fish with the remaining salt and the pepper.

Step 5

Cook the fish until it is opaque throughout, about 5 minutes per side.

Step 6

Add the poblanos and chips to the lettuce, drizzle with the vinaigrette, and toss. Serve alongside the fish.

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