Baked Snapper with Ginger Salsa
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
jalapeño pepper
minced |
|
| 2 | teaspoons |
ginger
fresh, chopped |
|
| 4 | each |
red snapper fillets
1 pound |
*
|
| 1 | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
tomatoes
peeled, diced |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 3E+1 | ml |
jicama
chopped |
|
| 45 | ml |
lime juice
fresh, divided |
|
| 15 | ml |
jalapeño pepper
minced |
|
| 1E+1 | ml |
ginger
fresh, chopped |
|
| 4 | each |
red snapper fillets
1 pound |
*
|
| 237 | ml |
white wine
dry |
*
|
Directions
Salsa: Combine tomatoes, onion, cilantro, jicama, 2 tablespoon lime juice, jalapeno and ginger in bowl. Cover and let sit for at least one hour.
Fish: Preheat oven to 425℉ (220℃). Place fillets in a shallow pan and cover with wine and remaining 1 tablespoon 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.
