Recipe - Baked Snapper With Ginger Salsa

3 md Tomato; peeled, minced
2 tablespoon Scallion; chopped
2 tablespoon Cilantro, fresh; chopped
2 tablespoon Jicama; chopped
3 tablespoon Fresh lime juice; divided
1 tablespoon Jalapeno; minced
2 teaspoon 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: One half Veg, 2
One half Meat

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini