Description[]
Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce
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
Directions[]
Gingersnap 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.
Key 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.