Baked Ginger Snap Crusted Chilean Sea Bass

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.