Baked Snapper with Ginger Salsa

• 3 medium tomatoes peeled, diced
• 2 tablespoons scallions, spring or green onions chopped
• 2 tablespoons cilantro fresh, chopped
• 2 tablespoons jicama chopped
• 3 tablespoons lime juice fresh, divided
• 1 tablespoon jalapeno pepper minced
• 2 teaspoons ginger fresh, chopped
• 4 each red snapper fillets 1 pound
• 1 cup white wine dry

1. Salsa: Combine tomatoes, onion, cilantro, jicama, 2 tablespoon lime juice, jalapeno and ginger in bowl.
2. Cover and let sit for at least one hour.
3. Fish: Preheat oven to 425F (220C).
4. Place fillets in a shallow pan and cover with wine and remaining 1 tablespoon lime juice.
5. Cover pan with aluminum foil and bake for 25 minutes or unti fish flakes when poked with a fork.
6. Arrange fish on a serving plate and spoon salsa on top.

tomatoes, scallions, cilantro, jicama, lime juice fresh, jalapeno pepper, ginger fresh, red snapper, white wine

Taken from recipeland.com/recipe/v/baked-snapper-ginger-salsa-3943 (may not work)