Categories: Seafood, Fish 
      Yield: 4 servings 
  
      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, 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