Acapulco salad

Yield: 4 Servings

Measure Ingredient
1 cup Beer
2 cups Water
2 Bay leaves
12 Whole black peppercorns
½ teaspoon Salt
1 pounds Red snapper fillets
3 Ears fresh corn -or-
1½ cup Canned/frozen corn
2 mediums Red-ripe tomatoes; cut in thin wedges
½ Yellow bell pepper -or-
½ Sweet yellow wax pepper -or-
1 Green bell pepper; cut in thin strips
½ Fresh Poblano chile or green bell pepper; cut in thin strips
1 Fresh hot green chile; such as Jalapeno or Serrano; finely minced
3 Green onions; thinly sliced
¼ cup Hot green salsa or chopped canned tomatillos
2 tablespoons Fresh lime juice
¼ cup Extra-virgin olive oil
Juice from pickled Jalapenos
2 tablespoons Minced fresh cilantro if desired

In a large saucepan, combine beer, water, bay leaves, peppercorns and salt.

Bring to a boil; add fish, then cover and turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (Fish cooks as liquid cools; this extra-gentle method of cooking keeps the fish flesh intact.) Meanwhile, cook fresh corn in boiling water until tender; drain, then cut kernels from cobs. Combine corn, tomatoes, bell pepper, poblano chile, hot chiles and green onions; set aside. Then prepare dressing: whisk together salsa or tomatillos, lime juice and oil. Taste and adjust heat; if not hot enough (or if you used tomatillos), add jalapeno juice to taste.

Toss dressing with vegetables and place mixture in a large salad bowl.

Drain fish; gently flake and scatter around edge of bowl. Sprinkle with cilantro, if desired. Makes 4 servings.

NOTE: If you have fresh tomatillos on hand, you may use them in place of the canned variety. Remove the husks and stems, then steam fruit about 5 minutes until soft; chop enough to make ¼ cup.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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