Baked snapper with ginger salsa

Yield: 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

Instructions:

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: 1/2 Veg 2 1/2 Meat Originally from: Healing Your Heart : by Dr. Herman Hellerstein and Paul Perry