Tea-Poached Tilapia

30 06 2011

Image via Bigelow Teas

As you may have guessed, we have an affinity for tea around here. I’ve been known to incorporate tea into meat recipes, dye fabric with it, freeze it into popsicles, whatever I can find.

So when this tea-poached tilapia recipe crossed my path, I just had to try it. We frequent the farmer’s market each week, and one of the booths has the freshest fish you could ever ask for, complete with the most knowledgable fishermen you’ll ever meet, always happy to share great recipes, such as this one.

This seafood dish is just elegant enough to be company-perfect, but easy enough to be a healtful weeknight dinner. It would be great served with a simple spinach salad and a nice grain, such as quinoa.

Pour 2 cups boiling water over 2 teabags (I used my favorite Orange & Spice variety for just a little extra flavor, but of course, an unflavored black tea would do just fine) and let brew for about 5 minutes. Remove the tea bags and bring water, a green onion (coursley chopped), and a few slices fresh ginger to a boil in a skillet. Add fillets (tilapia, cod, flounder, whatever your favorite whitefish is). Reduce heat to low and simmer, covered about 5 or 6 minutes until the fish flakes easily with a fork. Remove fillets to serving platter and sprinkle with additional green onion if you like.

As you can see, this takes almost no time and gives the fish that gorgeous browned color and simple fresh flavor. Delish!

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One response

30 06 2011
Ginger

Sorry for those of you who have been seeing “PICTURE” instead of the picture… we had a little glitch with WordPress this week. You should see some yummy light summer fish now.

Thanks for your patience!

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