Earl Gray Tilapia

Earl Gray Tilapia
Staff Writer
Earl Gray Poached Tilapia

Jessica Chou

Earl Gray Poached Tilapia

Tilapia may be sort of a boring fish, but adding on complex layers of tea, lemon, and just a touch of butter helps make it both savory and clean-tasting. Feel free to experiment with any tea of your choice (and complementary flavors).

See all recipes for chicken.

Click here to see Tasty Tilapia Recipes for Any Night of the Week.

1
Servings
551
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  hot water
  • 2  Tablespoons  loose leaf earl gray tea leaves, or 4 tea bags
  • lemon
  • One 1/2-pound tilapia fillet
  • 2  Tablespoons  unsalted butter
  • Salt and pepper, for serving (optional)

Directions

In a pot, bring the water to a boil and brew the tea for about 2-3 minutes. Strain, if necessary.

Using a vegetable peeler, scrape the lemon peel off into large flakes. Add to the tea and boil for about 1 minute. Remove the lemon peel and reserve.

Add the fillet to the boiling water, making sure to cover the fillet (or add a paper towel to color the portion that isn't touched by water). Poach until the fish flakes easily with a fork, for 4-6 minutes, depending on how thick your fillet is. Remove.

In a separate pan, brown the butter with the reserved lemon peel. Pour brown butter over the fillet and serve with salt and pepper, if necessary.

Nutritional Facts

Total Fat
18g
26%
Sugar
32g
36%
Saturated Fat
3g
13%
Carbohydrate, by difference
93g
72%
Protein
12g
26%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
47mg
5%
Choline, total
31mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
73µg
18%
Iron, Fe
4mg
22%
Magnesium, Mg
151mg
47%
Manganese, Mn
3mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
393mg
56%
Selenium, Se
54µg
98%
Sodium, Na
1022mg
68%
Water
335g
12%
Zinc, Zn
3mg
38%

Tilapia Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Tilapia Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Tilapia Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.