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Baked Ginger Snap Crusted Chilean Sea Bass
2-7oz. portions Sea Bass or any firm white fish
Ginger Snap crumbs (see recipe below)
Dredge bass in crumbs, coat on both sides. Bake at 350 0 for 12-15 minutes, or until firm. Serve with 2 oz. of kiwi lime sauce (see recipe below).
Ginger Snaps
6 oz. butter, softened
1 cup sugar
3 tablespoons molasses
1 egg
2 1/4 cup sifted flour
3/4 tablespoons ground ginger
3/4 tablespoons ground cinnamon
2 tablespoons 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 325 0 for 12-15 minutes. Remove from oven and let cool. Puree cookies into a fine meal in food processor.
Kiwi Lime Sauce
1 cup white wine
1/2 tablepoon minced shallots
2 tablespoons 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
1/4 cup honey
Add above indredients to mixture in saucepan and simmer for 15 minutes. Remove from heat and puree in food processor. Strain.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
