Pan-Seared Grouper With Romaine Slaw Recipe

Name: Pan-Seared Grouper With Romaine Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh poblano chilies (or green bell peppers); 1 small jalapeno, 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

Servings: persons

2 fresh poblano chilies (or green bell peppers)
1 small jalapeno, 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

1
Heat broiler. Cut each poblano in half lengthwise and remove the stems, seeds, and veins. Place 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 the skins. Slice the poblanos into long, thin strips and place in a medium bowl. In a blender, pulse the jalapeno, cilantro, lime juice, honey, and 3/4 teaspoon of the salt to combine. With the motor running, slowly add 1/4 cup of the oil and mix 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 until the fish 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.
2
You can use any firm, white-fleshed fish in place of the grouper. Try cod, red snapper, halibut, tilapia, or sea bass.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 fresh poblano chilies (or green bell peppers), 1 small jalapeno, seeded and coarsely chopped, 2 cups fresh cilantro leaves, Juice from 3 limes (about 1/4 cup), and more.

Yes, Pan-Seared Grouper With Romaine Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Seared Grouper With Romaine Slaw

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