| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Seafood | 4 | Servings | |
INGREDIENTS
| 3 | Tomato, peeled diced | |
| 2 | T | Scallion, chopped |
| 2 | T | Cilantro, fresh chopped |
| 2 | T | Jicama, chopped |
| 3 | T | Fresh lime juice, divided |
| 1 | T | Jalapeno, minced |
| 2 | t | Ginger, fresh chopped |
| 4 | Filet, snapper 1 pound | |
| 1 | c | Wine, white dry |
INSTRUCTIONS
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: 1/2 Veg, 2 1/2 Meat Originally from: Healing Your Heart : by Dr. Herman Hellerstein and Paul Perry From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 124.4mg
Potassium: 246.5mg
Carbohydrates: 6.8g
Fiber: 1.3g
Sugar: 3g
Protein: <1g