Baked Snapper With Ginger Salsa

Recipe Ingredients

3 lbs	1362g / 48oz	Tomato; peeled - diced (medium)
2 tablespoons	30ml	Scallion - chopped
2 tablespoons	30ml	Cilantro - fresh, chopped
2 tablespoons	30ml	Jicama - chopped
3 tablespoons	45ml	Fresh lime juice - divided
1 tablespoon	15ml	Jalapeno - minced
2 teaspoons	10ml	Ginger - fresh, chopped
4		Filet - snapper, (1 pound)
1 cup	237ml	Wine - white, dry

Recipe 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 425F Place fillets in a shallow pan and cover with wine and remaining 1 tbs 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.

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

Source:
Elizabeth Powell

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