- 2 fresh poblano chilies (or green bell peppers)—halved lengthwise and stems, seeds, and veins removed
- 1 small jalapeño, 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
- 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.