Pan-Seared Grouper with Romaine Slaw

Name: Pan-Seared Grouper with Romaine Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 473 milliliters fresh cilantro leaves; 680 grams skinless grouper fillets; 1 Tbsp honey; 1 small jalapeno, seeded and coarsely chopped; 0 Juice from 3 limes (about; 1 teaspoons kosher salt; 59 milliliters extra-virgin olive oil; 2 fresh poblano chilies (or green bell peppers); 2 heads romaine lettuce, thinly sliced crosswise; 170 grams tortilla chips

Pan-Seared Grouper with Romaine Slaw might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 569 calories, 41g of protein, and 26g of fat per serving. This recipe serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. 1 person found this recipe to be scrumptious and satisfying. It will be a hit at your The Fourth Of July event. A mixture of jalapeno, cilantro leaves, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat broiler.

Equipment you will use

Broiler

Cut each poblano in half lengthwise and remove the stems, seeds, and veins.

Ingredients you will need

Poblano Pepper

Seeds

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

Equipment you will use

Baking Sheet

Aluminum Foil

Transfer to a bowl and cover with plastic wrap for a few minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Vinaigrette

Lime Juice

Cilantro

Jalapeno Pepper

Poblano Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Pepper

Fish

Salt

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Vinaigrette

Poblano Pepper

Lettuce

French Fries

Serve alongside the fish. Tip: You can use any firm, white-fleshed fish in place of the grouper. Try cod, red snapper, halibut, tilapia, or sea bass.

Ingredients you will need

Red Snapper

Seabass

Grouper

Halibut

Tilapia

Fish

Cod

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 473milliliters

fresh cilantro leaves 680grams

skinless grouper fillets 1Tbsp

honey 1small

jalapeno, seeded and coarsely chopped 0

Juice from 3 limes (about 1teaspoons

kosher salt 59milliliters

extra-virgin olive oil 2

fresh poblano chilies (or green bell peppers)2heads

romaine lettuce, thinly sliced crosswise 170grams

tortilla chips

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.