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 `recipes` way back into the distant past, in truth as far back as the ancient Egyptians, and potentially, even further back. However, these, ancient records were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into appetizers, entrees and desserts, a very modern way of dining. Additionally, he informs us how the ancient Romans used many different spices, including many that are still in use today like basil, fennel and parsley. Moving our culinary historical trip onwards, there are two interesting cookery books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that we all know today, but rather recipes for the types of meals prepared for the rich people of that period. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new herbs and spices led to a surge in books on cookery, the majority of which are now in private libraries. When we get to the 20th century, recipe books are increasing in popularity mostly as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Baked Snapper With Ginger Salsa recipe.
