Baked Snapper with Ginger Salsa

45 minutes Prep: 20 minutes Cook: 25 minutes

21 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	medium	tomatoes	peeled, diced
2	tablespoons	scallions, spring or green onions	chopped
2	tablespoons	cilantro	fresh, chopped
2	tablespoons	jicama	chopped
3	tablespoons	lime juice	fresh, divided
1	tablespoon	jalapeno peppers	minced
2	teaspoons	ginger	fresh, chopped
4	each	red snapper fillets	1 pound
1	cup	white wine	dry

Directions

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.

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Nutrition Facts

Serving Size 112g

Amount per Serving

Calories 21 9% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 6mg	0%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	6%
Sugars 3.0g
Protein 1.0g	2%

Vitamin A	16%		Vitamin C	28%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe was unique, delicious, and very quick and easy to make. I would suggest beating the egg yolks very well so they don't separate in the soup (since neither the yolks nor the soup will be cooked). Some people may want to cut down on the amount of sugar called for if you would like a soup that's a little less sweet. Because of the pale color of the soup it would look very elegant to float a colorful pansy or some other edible flower on the soup just before serving. You should definitely give this soup a try!

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