Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Beer |
| 2 cups | Water |
| 2 \N | Bay leaves |
| 12 \N | Whole black peppercorns |
| ½ teaspoon | Salt |
| 1 pounds | Red snapper fillets |
| 3 \N | Ears fresh corn -or- |
| 1½ cup | Canned/frozen corn |
| 2 mediums | Red-ripe tomatoes; cut in thin wedges |
| ½ \N | Yellow bell pepper -or- |
| ½ \N | Sweet yellow wax pepper -or- |
| 1 \N | Green bell pepper; cut in thin strips |
| ½ \N | Fresh Poblano chile or green bell pepper; cut in thin strips |
| 1 \N | Fresh hot green chile; such as Jalapeno or Serrano; finely minced |
| 3 \N | Green onions; thinly sliced |
| ¼ cup | Hot green salsa or chopped canned tomatillos |
| 2 tablespoons | Fresh lime juice |
| ¼ cup | Extra-virgin olive oil |
| \N \N | 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, .