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
We are able to trace the history of meal recipes way back into the distant past, certainly as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these early cook books were just very basic pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to historians are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later, we find two recipe books which date from the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of meals served to the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the East, such as coriander, basil and rosemary. These new foods and tastes created an eruption in manuscripts on cookery, most of which are kept safe in private cookery archives. For the decades that followed, the families of Europe competed to offer the most exotic banquets, and as a result cooks and their recipes were much in demand. However, it was during the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookbooks were in great demand, mostly due to increased literacy, people having more free time and having more money. The arrival of television gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Baked Snapper With Ginger Salsa recipe.
