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Ingredients:
3 medium tomato, peeled, diced
2 tbsp scallion, chopped
2 tbsp cilantro, fresh, chopped
2 tbsp jicama, chopped
3 tbsp fresh lime juice, divided
1 tbsp jalapeno, minced
2 tsp ginger, fresh, chopped
4 filet, snapper, (1 pound)
1 cup wine, white, dry
Instructions:
Salsa: Combine tomatoes, onion, cilantro, jicama, 2 T lime juice,
jalapeno and ginger in bowl. Cover and let sit for at least one hour.
Fish: Preheat oven to 425 degrees. Place fillets in a shallow pan and
cover with wine and remaining 1 T. lime juice. Cover pan with
aluminum foil and bake for 25 minutes or unti fish flakes when poked
with a fork.
Arrange fish on a serving plate and spoon salsa on top.
Per serving: 153 cals (64% from portein, 26% from carbo, 10% from
fat), 24 g prot, 5 g carbo, 2 g fat, 41 mg chol, 127 mg sod.
Exchanges: 1/2 Veg, 2 1/2 Meat
Originally from: Healing Your Heart
: by Dr. Herman Hellerstein and Paul Perry
Servings: 4
The rich would have to eat money if the poor did not provide food Russian proverb
More information:
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Baked Snapper With Ginger Salsa Recipe brought to you by Mexican Recipes To-Go
