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Acapulco Salad
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 Tassebeer
2 Tassewater
bay leaves
12 black peppercorns
1/2 Teelöffelsalt
1 x ca. 450 gRed snapper fillets
Ears fresh corn -or
1 1/2 TasseCanned/frozen corn
2 mittelRed-ripe tomatoes; cut in thin wedges
1/2 Yellow bell pepper -or
1/2 Sweet yellow wax pepper -or
Green bell pepper; cut in thin strips
1/2 Fresh Poblano chile or green bell pepper; cut in thin strips
Fresh hot green chile; such as Jalapeno or Serrano; finely minced
green onions thinly sliced
1/4 TasseHot green salsa or chopped canned tomatillos
2 Esslöffellime juice fresh
1/4 Tasseolive oil extra virgin
 Juice from pickled Jalapenos
2 EsslöffelMinced fresh cilantro if desired
die Zubereitung:

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.

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,

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