Earl Gray Tilapia

Staff Writer
Earl Gray Tilapia
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).

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Ready in
20 m
1
Servings
438
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups hot water
  • 2 Tablespoons loose leaf earl gray tea leaves, or 4 tea bags
  • 1 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.

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.

Nutritional Facts

Total Fat
27g
42%
Sugar
1g
N/A
Saturated Fat
16g
80%
Cholesterol
174mg
58%
Protein
46g
93%
Carbs
6g
2%
Vitamin A
195µg
22%
Vitamin B12
4µg
61%
Vitamin B6
0.4mg
20.7%
Vitamin C
31mg
51%
Vitamin D
7µg
2%
Vitamin E
2mg
8%
Vitamin K
5µg
6%
Calcium
59mg
6%
Fiber
2g
6%
Folate (food)
63µg
N/A
Folate equivalent (total)
63µg
16%
Iron
2mg
9%
Magnesium
72mg
18%
Monounsaturated
7g
N/A
Niacin (B3)
9mg
45%
Phosphorus
402mg
57%
Polyunsaturated
2g
N/A
Potassium
783mg
22%
Riboflavin (B2)
0.2mg
9.9%
Sodium
142mg
6%
Thiamin (B1)
0.1mg
7.8%
Trans
0.9g
N/A
Zinc
0.9mg
5.7%

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