Baked Ginger Snap Crusted Chilean Sea Bass Recipe

Ingredients

• 2 portions (7 ounces) Sea Bass or any firm white fish
• Ginger Snaps:
• 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
• 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