Baked ginger snap crusted chilean sea bass
Baked Ginger Snap Crusted Chilean Sea Bass recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.
About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.This recipe features a delightful twist on Chilean sea bass by coating it with a crispy ginger snap crust. The combination of the delicate fish and the warm, spicy ginger snap flavors creates a unique and mouthwatering dish. Baked to perfection, this recipe guarantees a tender and flaky texture that will leave your taste buds craving for more. With just a few simple ingredients, you can create a restaurant-worthy meal right in your own kitchen.
Keywords: baked, ginger snap, Chilean sea bass, crispy crust, flavorful.
Baked ginger snap crusted chilean sea bass details
- Ingredients:
- 2 portions (7 ounces) Sea Bass or any firm white fish
- Ginger Snap Crumbs:
- 6 ounces butter, softened
- 1 cup sugar
- 3 Tablespoons molasses
- 1 egg
- 2-1/4 cups sifted flour
- 3/4 Tablespoon ground ginger
- 3/4 Tablespoon ground cinnamon
- 2 teaspoons baking soda
- Kiwi Lime Sauce:(Yields 3 cups)
- 1 cup white wine
- 1/2 Tablespoon minced shallots
- 2 teaspoons fresh minced ginger
- 8 kiwis, peeled
- 2/3 cup fresh lime juice
- 1/4 cup honey
Dredge bass in crumbs; coat on both sides. Bake at 350 degrees for 12 to 15 minutes or until firm. Serve with 2 ounces of kiwi lime sauce (see recipe).
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 to 15 minutes. Remove from the oven and let cool. Puree cookies into a fine meal in food processor.
Kiwi 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. Strain.
*From the recipe files of chef Russell Stannard, Rabbit Hill Inn.
Share this content!
As seen in:The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.
Reference: Baked ginger snap crusted chilean sea bass
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.