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

Gingersnap crumbs

 * 6 oz butter softened
 * 1 cup sugar
 * 3 tbsp molasses
 * 1 egg
 * 2¼ cup sifted flour
 * ¾ tbsp ground ginger
 * ¾ tbsp ground cinnamon
 * 2 tsp baking soda

Key lime sauce

 * 1 cup white wine
 * ½ tbsp minced shallots
 * 2 tsp fresh minced ginger
 * 8 kiwis peeled
 * ⅔ cup fresh lime juice
 * ¼ cup honey

Gingersnap crumbs

 * 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

 * 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

 * 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.