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Baked Ginger Snap Crusted Chilean Sea Bass
Recipe courtesy of Rabbit Hill Inn
| Yield : 2 |
Ingredients
- 2 - 7 oz portions Sea Bass or any firm white fish
- Ginger Snaps Crumbs:
- 6 oz. butter, softened
- 1 cup sugar
- 3 Tbs. molasses
- 1 egg
- 2 1/4 cup sifted flour
- 3/4 Tbs. ground ginger
- 3/4 Tbs. ground cinnamon
- 2 Tbs. baking soda
- Kiwi Lime Sauce: Yield: 3 cups
- 1 cup white wine
- 1/2 Tbs. minced shallots
- 2 Tbs. fresh minced ginger
- 8 kiwis peeled
- 2/3 cup fresh lime juice
- 1/4 cup honey
Preparation
For the Ginger Snap 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 12-15 minutes. Remove from oven and let cool.
Grind cookies into a fine meal in the food processor.
Dredge bass in crumbs, coat on both sides with the crumbs.
Bake at 350F for 12-15 minutes, or until firm.
For the Kiwi Lime Sauce:
Combine white wine, minced shallots and minced ginger and bring to boil. Reduce mixture down by half.
Add kiwis, lime juice and honey to sauce pan and simmer for another 15 minutes. Remove from heat and puree in food processor. Strain.
Plate sea bass and serve with 2 oz. of kiwi lime sauce.
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 12-15 minutes. Remove from oven and let cool.
Grind cookies into a fine meal in the food processor.
Dredge bass in crumbs, coat on both sides with the crumbs.
Bake at 350F for 12-15 minutes, or until firm.
For the Kiwi Lime Sauce:
Combine white wine, minced shallots and minced ginger and bring to boil. Reduce mixture down by half.
Add kiwis, lime juice and honey to sauce pan and simmer for another 15 minutes. Remove from heat and puree in food processor. Strain.
Plate sea bass and serve with 2 oz. of kiwi lime sauce.
