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Acapulco Salad

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  • 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


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,