Instructions: * 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 chopped 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 minutes or until soft; chop 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 mixture in a large salad bowl. Drain fish; gently flake & scatter around edge of bowl. Sprinkle with cilantro if desired.

Makes 4 servings.

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