Acapulco salad

4 Servings

Ingredients

QuantityIngredient
1cupBeer
2cupsWater
2Bay leaves
12Whole black peppercorns
½teaspoonSalt
1poundsRed snapper fillets
3Ears fresh corn -or-
cupCanned/frozen corn
2mediumsRed-ripe tomatoes; cut in thin wedges
½Yellow bell pepper -or-
½Sweet yellow wax pepper -or-
1Green bell pepper; cut in thin strips
½Fresh Poblano chile or green bell pepper; cut in thin strips
1Fresh hot green chile; such as Jalapeno or Serrano; finely minced
3Green onions; thinly sliced
¼cupHot green salsa or chopped canned tomatillos
2tablespoonsFresh lime juice
¼cupExtra-virgin olive oil
Juice from pickled Jalapenos
2tablespoonsMinced fresh cilantro if desired

Directions

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, .