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Ingredientes
- 1 c. beer
- 2 c. water
- 2 x bay leaves
- 12 whl black peppercorns
- 1/2 tsp salt
- 1 lb red snapper filets
- 3 x ears fresh corn kernels, Or possibly
- 11/2 c. whole kernel corn, frzn or possibly canned, liquid removed
- 1 lrg red ripe tomato, cut in thin wedges
- 1/2 x yellow bell pepper*, cut in thin strips
- 1/2 x fresh poblano pepper**, cut in thin strips
- 1 sm jalapeno or possibly serrano chile***, chopped
- 1/4 c. warm green salsa****
- 3 x green onions, thinly sliced
- 2 Tbsp. fresh lime juice
- 1/4 c. extra-virgin Spanish extra virgin olive oil
- juice from pickled jalapenos
- 2 Tbsp. fresh cilantro leaves, chopped
Direcciones
- * Or possibly use 1/2 a yellow wax pepper or possibly 1 green bell pepper.
- ** Or possibly use green bell pepper, flavor won't be the same.
- ***Or possibly more depending on heat level desired.
- ****Or possibly minced canned tomatillos. If you have fresh tomatillos on hand, you may use them in place of the canned variety. Remove the husks & stems, then steam for about 5 min or possibly till soft; chop sufficient to make 1/4 c..
- In a large saucepan, combine beer, water, bay leaves, peppercorns & salt.
- Bring to a boil; add in fish, then cover & turn off heat. Allow to cold, covered, about 15 min or possibly till fish is opaque throughout. (The fish cooks as the liquid cools; this extra gentle method of cooking keeps the flesh intact.) Meanwhile, cook fresh corn in boiling water till tender; drain, then cut kernels from the cobs. Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or possibly serranos & green onions; set aside.
- Then prepare dressing: whisk together salsa or possibly tomatillos, lime juice & oil. Taste & adjust heat; if not warm sufficient (or possibly you used tomatillos), add in jalapeno juice to taste. Toss dressing with vegetables & place mix in a large salad bowl. Drain fish; gently flake & scatter around edge of bowl. Sprinkle with cilantro if you like.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 593g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 27 | 8% |
| Total Fat 3.11g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 449mg | 19% |
| Potassium 1240mg | 35% |
| Total Carbs 54.68g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 14.97g | 10% |
| Protein 30.33g | 49% |
