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Acapulco Salad
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    Acapulco Salad

  • 1 cup beer
  • 2 cups water
  • 2 bay leaves
  • 12 whole black peppercorns
  • 1/2 teaspoon salt
  • 1 pound red snapper filets
  • 3 ears fresh corn kernels -- OR
  • 1 1/2 cups whole kernel corn, frozen or canned -- drained
  • 1 large red ripe tomato -- cut in thin wedges
  • 1/2 yellow bell pepper* -- cut in thin strips
  • 1/2 fresh poblano pepper** -- cut in thin strips
  • 1 small jalapeno or serrano chile*** -- minced
  • 1/4 cup hot green salsa****
  • 3 green onions -- thinly sliced
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin Spanish olive oil
  • juice from pickled jalapenos
  • 2 tablespoons fresh cilantro leaves -- minced
  • * Or use 1/2 a yellow wax pepper or 1 green bell pepper.
    ** Or use green bell pepper, flavor will not be the same.
    ***Or more depending on heat level desired.
    ****Or choppped canned tomatillas. If you have fresh tomatillos on hand, you may use them in place of the canned variety. Remove the husks & stems, then steam for about 5 minutes or until soft; chopp enough to make 1/4 cup.

    In a large saucepan, combine beer, water, bay leaves, peppercorns & salt. Bring to a boil; add fish, then cover & turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (The fish cooks as the liquid cools; this extra gentle method of cooking keeps the flesh intact.) Meanwhile, cook fresh corn in boiling water until tender; drain, then cut kernels from the cobs. Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or serranos & green onions; set aside. Then prepare dressing: whisk together salsa or tomatillos, lime juice & oil. Taste & adjust heat; if not hot enough (or you used tomatillos), add jalapeno juice to taste. Toss dressing with vegetables & place mixturein a large salad bowl. Drain fish; gently flake & scatter around edge of bowl. Sprinkle with cilantro if desired.
    Makes 4 servings.

    NOTES : Authors notes:
    Seafood of the Mexican waters, a palette of fresh, colorful vegetables & a Mexican inspired dressing add up to a delightful salad -- a perfect choice for a light entree. It's best to use Spanish olive oil in the dressing, but if you can't find it, substitute any other good quality olive oil.

    From: "Hotter Than Hell" by Jane Butel
    Posted By: Christopher E. Eaves, Via: Chile Head Mailing List
    Post Date: Date: Thu, 2 Apr 98



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