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* Or possibly use 1/2 a yellow wax pepper or possibly 1 green bell pepper.
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** Or possibly use green bell pepper, flavor won't be the same.
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***Or possibly more depending on heat level desired.
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****Or possibly minced canned tomatillos.
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If you have fresh tomatillos on hand, you may use them in place of the canned variety.
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Remove the husks & stems, then steam for about 5 min or possibly till soft; chop sufficient to make 1/4 c..
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In a large saucepan, combine beer, water, bay leaves, peppercorns & salt.
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Bring to a boil; add in fish, then cover & turn off heat.
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Allow to cold, covered, about 15 min or possibly till fish is opaque throughout.
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(The fish cooks as the liquid cools; this extra gentle method of cooking keeps the flesh intact.)
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Meanwhile, cook fresh corn in boiling water till tender; drain, then cut kernels from the cobs.
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Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or possibly serranos & green onions; set aside.
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Then prepare dressing: whisk together salsa or possibly tomatillos, lime juice & oil.
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Taste & adjust heat; if not warm sufficient (or possibly you used tomatillos), add in jalapeno juice to taste.
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Toss dressing with vegetables & place mix in a large salad bowl.
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Drain fish; gently flake & scatter around edge of bowl.
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Sprinkle with cilantro if you like.
