| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Fish |
4 |
Servings |
INGREDIENTS
| 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 |
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
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”