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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: 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.
Ingredients:
1 Cup(s) Beer
2 Cup(s) Water
2 Bay leaves
12 Whole black peppercorns
1/2 Teaspoon(s) Salt
1 Pound(s) Red snapper fillets
3 Ears fresh corn
2 medium Red-ripe tomatoes
1/2 Yellow bell pepper
1 Green bell pepper
1/2 Fresh Poblano chile
1 Fresh hot green chile
3 Green onions, thinly sliced
1/4 Cup(s) Hot green salsa
2 Tablespoon(s) Fresh lime juice
1/4 Cup(s) Extra-virgin olive oil
2 Tablespoon(s) Minced fresh cilantro |
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