Pan-Seared Grouper With Romaine Slaw

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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

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