* Or use 1/2 a yellow wax pepper or 1 green bell pepper.
** Or use green bell pepper, flavor will not be the same.
***Or more depending on heat level desired.
****Or choppped canned tomatillas. 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 minutes or until soft; chopp enough to make 1/4 cup.

In a large saucepan, combine beer, water, bay leaves, peppercorns & salt. Bring to a boil; add fish, then cover & turn off heat. Allow to cool, covered, about 15 minutes or until 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 until tender; drain, then cut kernels from the cobs. Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or serranos & green onions; set aside. Then prepare dressing: whisk together salsa or tomatillos, lime juice & oil. Taste & adjust heat; if not hot enough (or you used tomatillos), add jalapeno juice to taste. Toss dressing with vegetables & place mixturein a large salad bowl. Drain fish; gently flake & scatter around edge of bowl. Sprinkle with cilantro if desired.
Makes 4 servings.

NOTES : Authors notes:
Seafood of the Mexican waters, a palette of fresh, colorful vegetables & a Mexican inspired dressing add up to a delightful salad -- a perfect choice for a light entree. It's best to use Spanish olive oil in the dressing, but if you can't find it, substitute any other good quality olive oil.

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net. Via: Chile Head Mailing List
Post Date: Date: Thu, 2 Apr 98