GEORGE’S® Sea Bass with Bloody Mary Bechamel Sauce
2 T butter
2 T Flour
1 cup warm milk or heavy cream
1/4 cup GEORGE’S® Frank’s RedHot®, Old Bay®, Zatarain’s®, Spicy or Mild Bloody Mary Mix
Flat leaf parsley, chopped
salt and pepper to taste
For the sauce:
Melt butter over medium heat. Whisk in flour until blended. Continue to cook stirring constantly, approx 2 minutes. Gradually stir in warm milk, then GEORGE until sauce begins to boil and thicken. Reduce heat to low add salt and pepper to taste. Simmer 5 minutes.
For the Sea Bass:
Over med-high heat, add 1 T of olive oil in a large pan until oil faintly smokes.
Dust both sides of fish with flour, shaking off excess. Add fish and cook approx 3 min. Reduce heat to medium, turn fish over and cook about 4 min longer. Remove from pan and serve with warm Bechamel Sauce. Enjoy!