Baked Snapper with Ginger Salsa

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Title: BAKED SNAPPER WITH GINGER SALSA
Categories: Seafood, Fish
Yield: 4 servings

3 md Tomato; peeled, diced
2 T Scallion; chopped
2 T Cilantro, fresh; chopped
2 T Jicama; chopped
3 T Fresh lime juice; divided
1 T 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 1/2 Meat

Originally from: Healing Your Heart
by Dr. Herman Hellerstein and Paul Perry

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