MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baked Snapper With Ginger Salsa
 Categories: Seafood, Fish
      Yield: 4 servings

           Salsa:
      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 Fresh ginger; chopped
           Fish:
      4    Snapper filets (1 lb)
      1 c  Dry white wine

  Salsa:

  Combine tomatoes, onion, cilantro, jicama, 2 tb lime juice,
  jalapeno and ginger in bowl.  Cover and let sit for at least one hour.

  Fish:

  Preheat oven to 425 degrees F.  Place fillets in a shallow pan and
  cover with wine and remaining 1 tb lime juice.  Cover pan with
  aluminum foil and bake for 25 minutes or until 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 carbs, 10% from
  fat), 24 g prot, 5 g carbs, 2 g fat, 41 mg chol, 127 mg sod.

  Exchanges: 1/2 Vegetable, 2 1/2 Meat

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

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