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