Baked Snapper With Ginger Salsafish, seafood 3 medium tomato; peeled, diced 2 tablespoon scallion; chopped 2 tablespoon cilantro, fresh; chopped 2 tablespoon jicama; chopped 3 tablespoon fresh lime juice; divided 1 tablespoon jalapeno; minced 2 teaspoon ginger, fresh; chopped 4 filet, snapper; (1 pound) 1 cup wine, white, dry 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 |
