Bay Winds® Chilean Sea Bass
Directions
- Melt butter over low medium heat in saucepan then whisk in butter to form roux.
- Pour in milk, lemon juice, lemon zest, cayenne, salt, nutmeg, and tarragon.
- Bring bechamel to a simmer for 10-15 minutes. Reserve warm for fish.
- Rub olive oil on fish then season with pepper. Grill for 3-4 minutes per side.
- Remove from grill sprinkle with salt then ladle sauce over the top and enjoy.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
