Yield: 4 servings
|3 mediums||Tomato; peeled, diced|
|2 tablespoons||Scallion; chopped|
|2 tablespoons||Cilantro, fresh; chopped|
|2 tablespoons||Jicama; chopped|
|3 tablespoons||Fresh lime juice; divided|
|1 tablespoon||Jalapeno; minced|
|2 teaspoons||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: ½ Veg, 2½ Meat
Originally from: Healing Your Heart : by Dr. Herman Hellerstein and Paul Perry