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Baked Snapper with Ginger Salsa

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Submitted by black_widow_ak

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

3 3
MEDIUM MEDIUM TOMATOES
peeled, diced
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
2 3E+1
TABLESPOONS ML CILANTRO
fresh, chopped
2 3E+1
TABLESPOONS ML JICAMA
chopped
3 45
TABLESPOONS ML LIME JUICE
fresh, divided
1 15
TABLESPOON ML JALAPEÑO PEPPER
minced
2 1E+1
TEASPOONS ML GINGER
fresh, chopped
4 4
EACH EACH RED SNAPPER FILLETS
1 pound *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 21 9% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 16% Vitamin C 28%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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