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.