Pan-Seared Grouper with Romaine Slaw

Pan-Seared Grouper with Romaine Slaw
Photo by Beatriz Da Costa


  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 6 ounces tortilla chips
  • 1 ¼ teaspoons kosher salt
  • 2 fresh poblano chilies (or green bell peppers)
  • Juice from 3 limes (about ¼ cup)
  • ½ teaspoon freshly ground black pepper
  • 2 cups fresh cilantro leaves
  • + 4 more ingredients
    • 2 heads romaine lettuce, thinly sliced crosswise
    • 1 tablespoon honey
    • 4 6-ounce skinless grouper fillets
    • 1 small jalapeno, seeded and coarsely chopped

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 pob...

View full recipe at My Recipes


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