Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce

Description
This recipe yields 2 servings.

Ingredients

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

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

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

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)