I took part in an online seafood chat this afternoon. Someone mentioned tea-poached fish. I was instantly inspired. Just those two words: 'tea-poached' and 'fish.' I said that I have poached fish in olive oil before, but never tea. No recipe was shared, so I decided to wing it.
- 1/4 to 1/3 lb fish per person (I used Pacific cod which is a good alternative according to the Seafood Watch program)
- 6 C water
- 3 T green tea
- 1 lemon, cut into slices
- juice and zest from 1 lemon
- 3" piece of fresh ginger, peeled and quartered lengthwise
- 2 T raw agave nectar, halved
- freshly ground salt
- freshly ground pepper
- fresh thyme
Place the water, tea leaves, lemon slices, ginger, and 1 T agave in a large, flat-bottom pan.
Bring the mixture to a boil and simmer for 10-15 minutes. Remove from the heat and steep for another 3-5 minutes. Reserve 1/2 C of the tea liquid.
Bring the tea liquid back to a simmer. Carefully slide your fish into the liquid and poach until firm to the touch. Mine took about 8-10 minutes. It depends on how thick your filets are.
While the fish is poaching, place the reserved tea liquid, juice from 1 lemon, and 1 T agave into a small sauce pan. Bring to a boil and reduce by a third.
To serve, place your poached fish on a plate, lay a sprig of fresh thyme over the top, and drizzle with the reduced sauce. Season to taste with salt and pepper.
In honor of American Craft Beer Week, I served this with The Bruery's Tart of Darkness - my tasting notes here.