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).

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1
Servings
403
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.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
2g
8%
Carbohydrate, by difference
68g
52%
Protein
12g
26%
Vitamin A, RAE
520µg
74%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
357mg
36%
Choline, total
19mg
4%
Fiber, total dietary
8g
32%
Fluoride, F
101µg
3%
Folate, total
213µg
53%
Iron, Fe
25mg
100%
Magnesium, Mg
113mg
35%
Manganese, Mn
3mg
100%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
340mg
49%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
427mg
28%
Thiamin
1mg
91%
Water
367g
14%
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.