Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce

Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce Recipe - A Delicious Chilean Dish

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 2

Introduction

The Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce is a delightful fusion of flavors that promises to tantalize your taste buds. This recipe combines the sweet and spicy crunch of gingersnap cookies with the delicate, buttery texture of Chilean bass, all complemented by a tangy and sweet kiwi lime sauce. It's a dish that's as impressive to present as it is delicious to eat, perfect for special occasions or when you want to treat yourself to a gourmet meal at home.

History

The origins of combining fish with fruit-based sauces can be traced back to various culinary traditions around the world, where the natural sweetness of fruits is used to enhance the flavors of seafood. The idea of using a cookie crust for fish, however, is a relatively modern innovation, showcasing the creativity of contemporary chefs in blending textures and flavors. This particular recipe, with its unique combination of gingersnap crust and kiwi lime sauce, is a testament to the endless possibilities in the culinary world.

Ingredients

2 pieces of chilean sea bass - (7 oz (198 g) each) or any firm white fish

Gingersnap crumbs

6 oz (170 g) of softened butter
1 cup of sugar
3 tbsp of molasses
1 egg
2.25 cups of sifted flour
0.75 tbsp of ground ginger
0.75 tbsp of ground cinnamon
2 tsp of baking soda

Key lime sauce

1 cup of white wine
0.5 tbsp of minced shallots
2 tsp of fresh minced ginger
8 peeled kiwis
0.67 cup of fresh lime juice
0.25 cup of honey

How to prepare

Gingersnap crumbs

Cream together butter, sugar, molasses, and egg until light and fluffy.
Combine the dry ingredients and gently stir them into the mixture.
Form the dough into small ball shapes.
Bake at 325°F (163°C) for 12 to 15 minutes.
Remove from the oven and let it cool.
Puree the cookies into a fine meal in a food processor.

Key lime sauce

Combine the wine, shallots, and ginger in a saucepan and bring it to a boil.
Reduce the mixture by half.
Add the kiwis, lime juice, and honey to the mixture in the saucepan and simmer for 15 minutes.
Remove from heat and puree it in a food processor.

Bass

Dredge the bass in crumbs and coat it on both sides.
Bake at 350°F (177°C) for 12 to 15 minutes or until firm.
Serve with 2 oz (57 g) of kiwi lime sauce.

Variations

For a gluten-free version, use gluten-free gingersnap cookies and ensure all other ingredients are gluten-free. To make it dairy-free, substitute the butter with a plant-based alternative.

Cooking Tips & Tricks

To ensure the best results for this recipe, use fresh, high-quality ingredients. The Chilean bass, known for its rich, moist texture, should be fresh or properly thawed if frozen. When making the gingersnap crust, ensure the cookies are finely ground to achieve a consistent coating. For the kiwi lime sauce, taste as you go and adjust the sweetness or acidity according to your preference. Lastly, don't overcook the fish to maintain its delicate texture.

Serving Suggestions

Serve the Baked Gingersnap-crusted Chilean Bass with a side of steamed green vegetables, such as asparagus or green beans, and a portion of quinoa or rice pilaf for a well-rounded meal.

Cooking Techniques

The key techniques in this recipe include baking, which is used for both the gingersnap crumbs and the fish, and simmering, which is essential for creating the kiwi lime sauce. Proper baking ensures a crispy crust and tender fish, while simmering allows the flavors of the sauce to meld together beautifully.

Ingredient Substitutions

If Chilean bass is not available, other white fish such as halibut or cod can be used as substitutes. For a healthier crust, whole wheat flour can replace white flour in the gingersnap crumbs.

Make Ahead Tips

The gingersnap crumbs can be made ahead of time and stored in an airtight container. The kiwi lime sauce can also be prepared in advance and refrigerated until needed, making the final assembly of the dish quick and easy.

Presentation Ideas

Serve the fish on a bed of kiwi lime sauce, garnished with thin slices of kiwi and a sprig of fresh mint for an elegant presentation. A lime wedge on the side adds a touch of color and allows guests to adjust the acidity to their taste.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish, complementing the tangy sweetness of the kiwi lime sauce and the richness of the fish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, place the fish in a preheated oven at 350°F (177°C) for about 10 minutes or until heated through. Avoid microwaving, as it can make the crust soggy.

Nutrition Information

Calories per serving

A single serving of Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce contains approximately 600-700 calories. The exact count may vary based on the size of the fish portions and the amount of sauce used.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the gingersnap crumbs and the kiwi lime sauce. The gingersnap crumbs, made with sugar and flour, provide a quick source of energy. The kiwis and honey in the sauce also contribute natural sugars, offering a mix of simple and complex carbohydrates.

Fats

The fats in this recipe are mainly found in the softened butter used in the gingersnap crumbs and the natural fats present in the Chilean bass. The butter contributes saturated fats, while the fish provides healthier monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.

Proteins

Chilean bass is an excellent source of high-quality protein, essential for building and repairing tissues in the body. This dish provides a substantial amount of protein, making it a satisfying and muscle-friendly option for a meal.

Vitamins and minerals

This recipe is rich in various vitamins and minerals, thanks to its diverse ingredients. The fish is a good source of B vitamins and selenium, while kiwis are high in vitamin C and dietary fiber. Together, they contribute to a meal that supports overall health and well-being.

Alergens

This recipe contains common allergens such as gluten (from flour), dairy (from butter), and eggs. Those with allergies or sensitivities to these ingredients should take caution or seek alternative substitutions.

Summary

Overall, this dish offers a balanced mix of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It's a flavorful way to enjoy a nutritious meal that supports a healthy diet.

Summary

The Baked Gingersnap-crusted Chilean Bass with Kiwi Lime Sauce is a sophisticated and flavorful dish that combines the best of sweet, spicy, and tangy flavors. With its nutritious profile and stunning presentation, it's sure to impress anyone who tries it. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, this recipe offers an exciting challenge with a delicious reward.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a sunny afternoon in the bustling market of Valparaíso, Chile, where the smell of fresh seafood filled the air. I was wandering through the stalls, admiring the colorful array of fruits and vegetables, when I came across a vendor selling the most beautiful Chilean bass I had ever seen.

I struck up a conversation with the vendor, a friendly older woman with a weathered face and a twinkle in her eye. She told me that she had been fishing these waters for decades and knew all the best spots to catch the most delicious fish. Intrigued, I asked her if she had any special recipes for preparing the fish, and her eyes lit up with excitement.

She leaned in close and whispered to me about a secret recipe that had been passed down through generations in her family. It involved a gingersnap crust that added a unique twist to the traditional way of cooking bass. She told me that the key to the recipe was using only the freshest ingredients, particularly the kiwis and limes that were grown in abundance in the nearby orchards.

I was captivated by her story and begged her to share the recipe with me. With a mischievous grin, she agreed, but only on the condition that I promised to keep it a secret and pass it on to future generations. I eagerly agreed, and she proceeded to dictate the ingredients and instructions to me in a hushed voice.

As soon as I returned home, I set to work preparing the dish. I carefully followed the vendor's instructions, coating the Chilean bass in a mixture of crushed gingersnaps, garlic, and spices before baking it in the oven until it was flaky and tender. While the fish cooked, I whipped up a tangy kiwi lime sauce to drizzle over the top, adding a burst of freshness and flavor.

When the dish was finally ready, I couldn't wait to taste it. I took a bite and was immediately transported back to that sunny afternoon in the market, surrounded by the sights and sounds of Chile. The combination of the sweet and spicy gingersnap crust with the zesty kiwi lime sauce was unlike anything I had ever tasted before.

I knew then that this recipe would become a staple in my repertoire, a dish that I would prepare for special occasions and family gatherings. Over the years, I have shared the recipe with friends and loved ones, passing on the vendor's secret to those who appreciate good food and the stories behind it.

As I sit here now, reflecting on that fateful day in Valparaíso, I am grateful for the chance encounter that led me to discover this delicious recipe. It serves as a reminder of the power of food to bring people together, to create memories and traditions that last a lifetime. And as I prepare to pass the recipe on to the next generation, I do so with a heart full of gratitude and love for the culinary adventures that have enriched my life.