Green Tea Poached Cod + The Bruery's Tart of Darkness

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.

Ingredients

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

Procedure
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.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog