Acapulco Salad

Title:
Acapulco Salad

Yield:
4 Servings

Categories:
Salad




Ingredients:





     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


          -thin strips


   1/2    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


   1/4 c  Hot green salsa or chopped


          -canned tomatillos


     2 tb Fresh lime juice


   1/4 c  Extra-virgin olive oil


          Juice from pickled Jalapenos


     2 tb 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 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,


 http://www.erols.com/hosey.