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
==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.
=== Bass ===
# Dredge bass in crumbs; coat on both sides.
# Bake at 350°f for 12 to 15 minutes or until firm.
# Serve with 2 ounces of kiwi lime sauce.
__NOTOC__
Category:Chilean Meat Dishes
Category:Key lime Recipes
Category:Seabass Recipes
Category:Lime juice Recipes
Category:Molasses Recipes
Category:Maple syrup Recipes
Category:Kiwi Recipes
Category:Lime juice Recipes
Category:White wine Recipes