Bay Winds® Chilean Sea Bass


  1. Melt butter over low medium heat in saucepan then whisk in butter to form roux.
  2. Pour in milk, lemon juice, lemon zest, cayenne, salt, nutmeg, and tarragon.
  3. Bring bechamel to a simmer for 10-15 minutes. Reserve warm for fish.
  4. Rub olive oil on fish then season with pepper. Grill for 3-4 minutes per side.
  5. Remove from grill sprinkle with salt then ladle sauce over the top and enjoy.


  • 4 10 oz Bay Winds® Chilean Sea Bass
  • 2 tbsp Roma® Oil, Olive
  • 1 tsp Magellan® sea salt
  • 1 tsp Magellan® Black Pepper, ground
  • 3 cups Nature's Best Dairy® Milk
  • 1/2 cup Nature's Best Dairy® Butter, Unsalted, cubed
  • 1/2 cup Roma® All-Purpose Flour
  • 1/8 tsp Roma® Cayenne Pepper
  • 1/4 tsp nutmeg, ground
  • 1/2 tsp Magellan® sea salt
  • 1 ea Peak Fresh Produce® Lemon(s), juice and zest
  • 2 tbsp Peak Fresh Produce® Tarragon, chopped