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
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 507 (76%)|
|Amt Per Serving||% DV|
|Total Fat 56.3g||75 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 41.4mg||13 %|
|Sodium 85mg||3 %|
|Potassium 747.9mg||20 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 10.8g|
|Protein 25.6g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 671
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