Baked Ginger Snap Crusted Chilean Bass With Kiwi Lime Sauce
- GINGER SNAP CRUMBS:
- 2 pieces Chilean sea bass - (7 oz ea) or any firm
- white fish
- 6 ounces butter softened
- 1 cup sugar
- 3 tablespoons molasses
- 1 egg
- 2 1/4 cups sifted flour
- 3/4 tablespoon ground ginger
- 3/4 tablespoon ground cinnamon
- 2 teaspoons baking soda
- KEY LIME SAUCE:
- 1 cup white wine
- 1/2 tablespoon minced shallots
- 2 teaspoons fresh minced ginger
- 8 kiwis peeled
- 2/3 cup fresh lime juice
- 1/4 cup honey
For the Ginger Snap Crumbs: Cream together butter, sugar, molasses, and egg until light and fluffy. Combine dry ingredients and gently stir into the mix. Form dough into small ball shapes. Bake at 325 degrees for 12 to 15 minutes. Remove from the oven and let cool. Puree cookies into a fine meal in food processor.
For the Kiwi Lime Sauce: Combine wine, shallots, and ginger in saucepan and bring to boil. Reduce mixture down by half. Add kiwis, lime juice, and honey to the mixture in the saucepan and simmer for 15 minutes. Remove from heat and puree in food processor. Strain. (Makes about 3 cups)
Dredge bass in crumbs; coat on both sides. Bake at 350 degrees for 12 to 15 minutes or until firm. Serve with 2 ounces of kiwi lime sauce (see recipe).
This recipe yields 2 servings.