Acapulco Salad
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Acapulco Salad
  Salad    Spicy    Fish  
Last updated 6/12/2012 1:03:22 AM. Recipe ID 27267. Report a problem with this recipe.
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      Title: Acapulco salad
 Categories: Salad
      Yield: 4 Servings
      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
      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
  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.

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Recipe ID 27267 (Apr 03, 2005)

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