Acapulco Salad

Ready in 1h

Try this Acapulco Salad recipe, or contribute your own.


1/4 c Hot green salsa or chopped
1 Green bell pepper; cut in
12 Whole black peppercorns
1 lb Red snapper fillets
1/2 Sweet yellow wax pepper -or-
3 Green onions; thinly sliced
1 1/2 c Canned/frozen corn
1 c Beer
2 c Water
3 Ears fresh corn -or-
1/4 c Extra-Virgin Olive Oil
2 Bay Leaves
1/2 ts Salt
2 tb Minced fresh cilantro if
2 md Red-ripe tomatoes; cut
1/2 Yellow bell pepper -or-
1/2 Fresh Poblano chile or green
1 Fresh hot green chile; such
2 tb Fresh lime juice
Juice from pickled Jalapenos

Original recipe makes 4 Servings



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 , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

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Calories Per Serving: 671 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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