• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Acapulco Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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.

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