Recipe - Acapulco Salad

1 cup Beer
2 cup Water
2 Bay leaves
12 Whole black peppercorns
One half teaspoon Salt
1 pound Red snapper fillets
3 Ears fresh corn or
1 One half cup Canned/frozen corn
2 md Redripe tomatoes; cut
in thin wedges
One half Yellow bell pepper or
One half Sweet yellow wax pepper or
1 Green bell pepper; cut in
thin strips
One half 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 cut or sliced up
One fourth cup Hot green salsa or chopped
canned tomatillos
2 tablespoon Fresh lime juice
One fourth cup Extravirgin olive oil
Juice from pickled Jalapenos
2 tablespoon 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 extragentle 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 One fourth cup.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.