Yield: 4 Servings
|2 \N||Bay leaves|
|12 \N||Whole black peppercorns|
|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, .