Name: Acapulco 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

CATEGORY	CUISINE	TAG	YIELD
		Salad	4	Servings

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

INSTRUCTIONS

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 <Hotter Than Hell!>, 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.

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