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 small poblano pepper 1/2 yellow onion, peeled and roughly chopped 2 garlic cloves, peeled 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

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