2 poblano chiles, sliced into ½ inch strips
1 large bunch spinach (about 10 ounces), stems removed
3/4 cup water
2 tablespoons fresh lime juice
1 ripe avocado
1/4 cup thinly sliced scallions
1 teaspoon sea salt, divided
1/4 cup cornmeal
1/2 teaspoon ground organic cumin
1. Preheat the oven to 400˚F.
2. Make the sauce: Warm the oil in a medium skillet. Add the chiles and sauté until softened, about 5 to 8 minutes. Add the spinach and cover. Cook and cook over medium-high heat until the leaves have wilted and shrunken, about 3 to 4 minutes. Toss with tongs once or twice to push the uncooked leaves to the bottom of the pot.
3. Transfer the chiles and spinach to a blender. Add the water, lime juice, avocado flesh, scallions, and 3/4 teaspoon salt to the blender and blend until smooth. Taste and add more salt if necessary. Transfer the sauce to a small pot.
4. Mix the cornmeal with the cumin and spread on a plate. Sprinkle both sides of the fish with salt.
5. Warm a tablespoon or two of coconut oil in a large cast iron or oven proof non-stick skillet, just enough to coat the bottom of the pan. Dredge the fish on both sides in the cornmeal mixture. Add the fish and sauté until golden, about 3 minutes per side.
6. Transfer the fish to the oven and roast until cooked through, about 10 minutes. Meanwhile, warm the sauce gently just until heated.
7. Serve the fish hot, on a pool of the sauce. Garnish with chopped scallions.