Ingredients Jump to Instructions ↓

  1. 1 cup Beer

  2. 2 cups Water

  3. 2 Bay leaves

  4. 12 Whole black peppercorns

  5. teaspoon Salt

  6. 1 pounds Red snapper fillets

  7. 3 Ears fresh corn -or-

  8. 1 1/2 cup Canned/frozen corn

  9. 2 mediums Red-ripe tomatoes; cut in thin wedges

  10. Yellow bell pepper -or-

  11. Sweet yellow wax pepper -or-

  12. 1 Green bell pepper; cut in thin strips

  13. Fresh Poblano chile or green bell pepper; cut in thin strips

  14. 1 Fresh hot green chile; such as Jalapeno or Serrano; finely minced

  15. 3 Green onions; thinly sliced

  16. cup Hot green salsa or chopped canned tomatillos

  17. 2 tablespoons Fresh lime juice

  18. cup Extra-virgin olive oil

  19. Juice from pickled Jalapenos

  20. 2 tablespoons Minced fresh cilantro if desired

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine beer, water, bay leaves, peppercorns and salt.

  2. 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.

  3. Toss dressing with vegetables and place mixture in a large salad bowl.

  4. Drain fish; gently flake and scatter around edge of bowl. Sprinkle with cilantro, if desired. Makes 4 servings.

  5. 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.

  6. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .


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