Prepare the grill for direct cooking over high heat (230° to 290°C).
Prepare the grill for cooking over high heat (260°C).
Brush the cooking grates clean. Grill the bell pepper over direct high heat, with the lid closed, until the skin is blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes. Peel the skin from the pepper, discarding the stem and seeds.
Brush the cooking grates clean. Grill the bell pepper over high heat, with the lid closed, until the skin is blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes. Peel the skin from the pepper, discarding the stem and seeds.
Grill the tomatillos over direct high heat, with the lid closed, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Put the tomatillos and the bell pepper in the bowl of a food processor and process for a few seconds. Add the remaining salsa ingredients, including hot pepper sauce to taste. Process until well combined but still a bit chunky.
Grill the tomatillos over high heat, with the lid closed, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Put the tomatillos and the bell pepper in the bowl of a food processor and process for a few seconds. Add the remaining salsa ingredients, including hot pepper sauce to taste. Process until well combined but still a bit chunky.
Clean, core, and cut the lettuce into thin, crosswise slices and put into a medium bowl. Lightly brush both sides of the fillets with oil and season evenly with the chile powder and salt. Grill the fillets overdirect high heat, with the lid closed, just until the fish begins to flake when poked with small, sharp knife, 3 to 4 minutes, turning once. Remove from the grill, separate into large flakes with two forks, and put into a medium bowl.
Clean, core, and cut the lettuce into thin, crosswise slices and put into a medium bowl. Lightly brush both sides of the fillets with oil and season evenly with the chile powder and salt. Grill the fillets overhigh heat, with the lid closed, just until the fish begins to flake when poked with small, sharp knife, 3 to 4 minutes, turning once. Remove from the grill, separate into large flakes with two forks, and put into a medium bowl.
Heat the tortillas over direct high heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. Pile the lettuce and fish on the warm tortillas and top with the salsa.
Heat the tortillas over high heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. Pile the lettuce and fish on the warm tortillas and top with the salsa.
