Ginger Snap Crusted Sea Bass Recipe

Name: Ginger Snap Crusted Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portions (7 ounces) sea bass; 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:; 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

Servings: persons

2 portions (7 ounces) sea bass
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:
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

1
Ginger Snap Crumbs:
2
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.
3
Kiwi Lime Sauce:
4
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.
5
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.

785

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 portions (7 ounces) sea bass, Ginger Snap Crumbs:, 6 ounces butter, softened, 1 cup sugar, and more.

Yes, Ginger Snap Crusted Sea Bass falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Snap Crusted Sea Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions