1 small poblano pepper 1/2 yellow onion, peeled and roughly chopped 2 garlic cloves, peeled Juice of 1 lime 1/4 cup cilantro 1/4 fresh jalapeno, seeds removed 3 tablespoons extra virgin olive oil 1 lb striped bass, grouper, cod, halibut, or other mild with fish, skin discarded, cut into 1/2 inch dice coarse sea salt freshly ground black pepper warm corn tortillas guacamole super spicy tomatillo sauce roasted tomato and chipotle salsa shredded red cabbage pickled jalapeno

1. broil poblano pepper in middle rack of oven for about 15 minutes

2. place the pepper in a bowl and cover it tightly with plastic wrap or place in a paper bag

3. once cool, slip off charred skin, the stem, and seeds. Rinse the pepper under a bit of water to remove the last charred bits, then puree the pepper in a blender along with the onion, garlic, lime juice, cilantro and jalapeno

4. Heat olive oil in a large skillet over high heat

5. Add the fish to the pan, sprinkle with a big pinch of salt and few grinds of pepper

6. Cook, stirring now and then, until a bit browned and completely cooked through and flaky, about 8 minutes

7. Turn off the heat and add the reserved poblano mixture

8. stir to thoroughly combine and serve immediately next to a pile of warm corn tortillas and all the toppings