1 red potato 1 egg, beaten 4 cloves garlic salt and pepper 2 tablespoons seasoned flour 2 seabass filets ***Ginger Beurre Blanc*** 3 ounces fresh ginger freshly ground black pepper 1 cup ginger ale 1 cup heavy cream 4 ounces butter
Peel and shred potato in food processor. Mix with eggs, chopped garlic, salt, pepper, and flour. Pat dry seabass and crust one side well. Refrigerate for 30 minutes.
Heat pan and saute crusted side of fish in oil or butter until golden brown (about 5 minutes).
Flip fish over and saute an additional 2 to 3 minutes. Oven finish for about 10-15 minutes at 375 degrees F. Pour Ginger Beurre Blanc over it and serve with vegetables and starch of your choice.
For the Ginger Beurre Blanc: Peel and dice ginger, add to ginger ale with pepper. Bring to a boil and reduce half way, temper in heavy cream, whisking it in slowly, and reduce it by half. Add butter and reduce to smooth velvet consistancy. Strain and serve.