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!