Title: Baked Snapper with Ginger Salsa
Categories: Seafood, Fish
Yield: 4 Servings
3 md Tomato; peeled, diced
2 tb Scallion; chopped
2 tb Cilantro, fresh; chopped
2 tb Jicama; chopped
3 tb Fresh lime juice; divided
1 tb Jalapeno; minced
2 ts Ginger, fresh; chopped
4 Filet, snapper; (1 pound)
1 c 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
Originally from: Healing Your Heart
: by Dr. Herman Hellerstein and Paul Perry
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini