Baked snapper with ginger salsa
4 servings
Ingredients
| Quantity | 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 |
Directions
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