Mahi-mahi with Grape Tomato Salsa

For the spice rub: Preheat the grill to medium-high. Place the poblano pepper on grill grates and turn about every 5 to 7 minutes until skin is completely charred all over (about 15 minutes). Place them directly into a zip lock bag. Seal the bag and set aside for 30 minutes, or until the peppers are cool enough to handle. Remove the stem from each pepper and split them in half. Lay them flat on a cutting surface and scrape with knife to remove skin and seeds. Discard the stems, charred skin and seeds. In a food processor bowl, place the garlic, cilantro, cumin, coriander, chili powder, roasted poblano pepper, salt and black pepper. Slowly drizzle in olive oil until mixture becomes pasty. Rub it all over the mahi-mahi. For the mahi-mahi: Preheat the grill to medium-high. Rub the fish fillet steaks with spice rub paste mixture. Rub the grill grates with a kitchen towel dipped in vegetable oil. Gently place fish fillets onto grill over open fire for 7 to 8 minutes each side, depending on the thickness of the fillet. Mahi-mahi is a tender and large-flaked meat, and will turn white when cooked. Place the grilled mahi-mahi onto a platter or onto individual plates. Spoon over salsa, drizzles with extra virgin olive oil and garnish with sprigs of cilantro.