Baked ginger snap crusted chilean sea bass

Baked Ginger Snap Crusted Chilean Sea Bass recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Baked ginger snap crusted chilean sea bass, recipe Rating: 4.7
Number of votes:121

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.