Baked Ginger Snap Crusted Chilean Bass with Kiwi Lime Sauce

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Contents 1 Description 2 Ingredients 2.1 ginger SNAP CRUMBS 2.2 key lime SAUCE 3 Directions

[edit] Description

This recipe yields 2 servings.

[edit] Ingredients

• 2 piece Chilean Sea Bass - (7 oz ea) or any firm white fish

[edit] ginger SNAP CRUMBS

• 6 oz butter softened
• 1 cup sugar
• 3 tbl molasses
• 1 x egg
• 2 1/4 cup sifted flour
• 3/4 tbl ground ginger
• 3/4 tbl ground cinnamon
• 2 tsp Baking Soda

[edit] key lime SAUCE

• 1 cup White Wine
• 1/2 tbl minced shallots
• 2 tsp fresh minced ginger
• 8 x kiwis peeled
• 2/3 cup fresh Lime Juice
• 1/4 cup honey

[edit] Directions

1. For the ginger Snap Crumbs: cream together butter, Sugar, molasses, and egg until light and fluffy.
2. Combine dry ingredients and gently stir into the mix. Form dough into small ball shapes.
3. Bake at 325 degrees for 12 to 15 minutes.
4. Remove from the oven and let cool.
5. Puree cookies into a fine meal in food processor.
6. For the kiwi lime Sauce: Combine wine, Shallots, and ginger in saucepan and bring to boil.
7. Reduce mixture down by half.
8. Add kiwis, lime juice, and Honey to the mixture in the saucepan and simmer for 15 minutes.
9. Remove from heat and puree in food processor.
10. Dredge bass in crumbs; coat on both sides.
11. Bake at 350 degrees for 12 to 15 minutes or until firm.
12. Serve with 2 ounces of kiwi lime sauce (see recipe)