This is a Spicy Mexican fish salad recipe using red snapper and some of the freshest ingredients anywhere. The colorful vegetables, as well as the Mexican dressing, make this a deliciously wonderful light entree and a meal in itself.
This salad recipe works best if you use a quality Spanish extra-virgin olive oil. If you have a hard time finding the Spanish variety, use another quality extra-virgin oil.
1 cup Mexican beer
2 cups water
2 bay leaves
12 whole black peppercorns
1/2 teaspoon salt
1 pound red snapper fillets
3 ears fresh corn
2 medium ripe tomatoes, cut in thin wedges
1/2 yellow or green bell pepper, cut in thin wedges
1/2 fresh poblano chile, cut in thin strips
2 fresh jalapenos, finely minced
3 green onions (include some of the tops), thinly sliced
1/4 cup hot green salsa
Juice of 1/2 fresh lime
1/4 cup extra-virgin Spanish olive oil
Juice from pickled jalapeno chiles
2 tablespoons minced cilantro leaves
In a large saucepan, combine the beer, water, bay leaves, peppercorns, and salt. Bring the mixture to boil, then add the red snapper fillets. Turn off the heat, cover, and let the fish cool for about 15 minutes. This gentle cooking method keeps the snapper intact and prevents crumbling.
Meanwhile, cook the fresh corn in boiling water until tender. Drain, then cut the kernels from the cobs. Combine the corn, tomatoes, bell pepper, poblano chile, jalapenos, and green onions. Set aside.
Prepare the dressing: Whisk together the salsa, lime juice, and olive oil. Taste and adjust the heat to your taste by adding more salsa, if desired, or add some of the pickled jalapeno juice.
Toss the dressing with vegetables and place the mixture in a large salad bowl. Drain the snapper, then gently flake and scatter it around the edge of the bowl. Sprinkle the cilantro over the top.
Spicy Mexican Fish Salad Using Fresh Red Snapper and Fresh Vegetables