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.
- 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)
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.