Combine tomatoes, onion, cilantro, jicama, 2 tb lime juice,
jalapeno and ginger in bowl. Cover and let sit for at least one hour.
Fish:
Preheat oven to 425 degrees F. Place fillets in a shallow pan and
cover with wine and remaining 1 tb lime juice. Cover pan with
aluminum foil and bake for 25 minutes or until 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 carbs, 10% from
fat), 24 g prot, 5 g carbs, 2 g fat, 41 mg chol, 127 mg sod.
Exchanges: 1/2 Vegetable, 2 1/2 Meat
Originally from: Healing Your Heart
by Dr. Herman Hellerstein and Paul Perry
