1 c Beer
2 c Water
2 Bay leaves
12 Whole black peppercorns
1/2 ts Salt
1 lb Red snapper fillets
3 Ears fresh corn -or-
1 1/2 c Canned/frozen corn
2 md Red-ripe tomatoes; cut
-in thin wedges
1/2 Yellow bell pepper -or-
1/2 Sweet yellow wax pepper -or-
1 Green bell pepper; cut in
1/2 Fresh Poblano chile or green
-bell pepper; cut in thin
1 Fresh hot green chile; such
-as Jalapeno or Serrano;
3 Green onions; thinly sliced
1/4 c Hot green salsa or chopped
2 tb Fresh lime juice
1/4 c Extra-virgin olive oil
Juice from pickled Jalapenos
2 tb Minced fresh cilantro if
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 1/4 cup.
From the ,
by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,