the poblano peppers on a grill
. Clean the peppers of skin and seeds.
Brush the onions
with a little olive oil
, season them with salt and pepper and grill until well marked on both sides, once done set aside.
Dice the poblanos, onion, and tomatoes to a medium size dice
In a mixing bowl, combine the diced onion, tomatoes, and poblanos with the toasted coconut
. Add the orange juice, olive oil, and cilantro. Season with salt and pepper. Serve with fish