Baked Ginger Snap Crusted Chilean Sea Bass

Baked Ginger Snap Crusted Chilean Sea Bass
From the recipe files of
Executive Chef, Russell Stannard

2 - 7 oz portions Sea Bass or any firm white fish
Ginger Snap Crumbs (See below)

Dredge bass in crumbs, coat on both sides
Bake at 350F for 12-15 minutes, or until firm
Serve with 2 oz. of kiwi lime sauce (See below)

Ginger Snaps

6 oz. butter, softened
1 cup sugar
3 Tbsp. molasses
1 egg
2 ¼ cup sifted flour
¾ Tbsp. ground ginger
¾ Tbsp. ground cinnamon
2 Tbsp. baking soda

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 325F for 12-15 minutes. Remove from oven and let cool. Puree cookies into a fine meal in the food processor.
    Kiwi Lime Sauce
Yield: 3 cups

1 cup white wine
½ Tbsp. minced shallots
2 Tbsp. fresh minced ginger

Combine above ingredients in saucepan and bring to boil. Reduce mixture down by half.

8 kiwis peeled
2/3 cup fresh lime juice
¼ cup honey

Add above ingredients to mixture in saucepan and simmer for 15 minutes. Remove from heat and puree in food processor. Strain.