Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Fish >> Sea Bass 02

Print this Recipe    Sea Bass 02

Baked Ginger Snap Crusted Chilean Sea Bass

2-7oz. portions Sea Bass or any firm white fish

Dredge bass in gingersnap crumbs, coat on both sides. Bake at 350
for 12-15 minutes, or until firm. Serve with 2 oz. of kiwifruit
lime sauce.


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 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

8 kiwifruit, peeled
2/3 cup fresh lime juice
1/4 cup honey

Combine wine, shallots and ginger in saucepan and bring to boil.
Reduce mixture down by half.

Add kiwifruit, lime juice and honey to mixture in saucepan and
simmer for 15 mintues. Remove from heat and puree in food processor.
Strain.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.