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Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce

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Description Edit

Chilean Bass with Kiwi Lime Sauce

Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce

This recipe yields 2 servings.

Ingredients Edit

Gingersnap crumbs Edit

Key lime sauce Edit

Directions Edit

Gingersnap crumbs Edit

  1. Cream together butter, sugar, molasses, and egg until light and fluffy.
  2. Combine dry ingredients and gently stir into the mix.
  3. Form dough into small ball shapes.
  4. Bake at 325 degrees for 12 to 15 minutes.
  5. Remove from the oven and let cool.
  6. Puree cookies into a fine meal in food processor.

Key lime sauce Edit

  1. Combine wine, shallots, and ginger in saucepan and bring to boil.
  2. Reduce mixture down by half.
  3. Add kiwis, lime juice, and honey to the mixture in the saucepan and simmer for 15 minutes.
  4. Remove from heat and puree in food processor.

Bass Edit

  1. Dredge bass in crumbs; coat on both sides.
  2. Bake at 350°f for 12 to 15 minutes or until firm.
  3. Serve with 2 ounces of kiwi lime sauce.

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