Baked snapper with ginger salsa

Yield: 4 servings

Measure Ingredient
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

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