3 medium tomato, peeled, diced
2 tbsp scallion, chopped
2 tbsp cilantro, fresh, chopped
2 tbsp jicama, chopped
3 tbsp fresh lime juice, divided
1 tbsp jalapeno, minced
2 tsp ginger, fresh, chopped
4 filet, snapper, (1 pound)
1 cup wine, white, dry
Directions
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
Servings: 4 servings
Baked Snapper With Ginger Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Mexican; Seafood
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to academics is a collection of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times made use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, fennel and dill. For the centuries that followed, the powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections were at a premium. Even so, it was during the 19th century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. By the advent of the twentieth century, recipe publications were in great demand, mostly due to more people being able to read, more spare time and having more disposable income. The introduction of the TV brought us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Baked Snapper With Ginger Salsa recipe.
