Jasmine Tea Tilapia
By Chef John B
Serves 4, prep time 15 min, cook time 30 minutes
1 ˝ lbs of Tilapia Fish filets 8-10 oz each (substitute, snapper or white mild fish)
5 oz Jasmine whole or loose leaf Tea dry leaves
3 cups cold water
4 oz whole butter (reserve 1oz cube cold for top of sauce)
2 oz olive oil
2 oz Fresh Italian Leaf Parsley-minced
1 clove garlic (crushed whole)
4 lemon wedges, for garnish
Salt pepper to taste
Tea simmer sauce:
Simmer “shiver” water with Tea 10 min, strain tea liquid Simmer and reduce by ˝
Sauté Filets: Lightly dredge, Tilapia filets with flour,
Heat olive oil and butter, in large sauté pan,
Add Filets, presentation side down, (4-5 min)
Turn gently cook for 4 more minutes. Remove, Set aside on warm plate.
Deglaze pan: Stir Shallots, into the hot pan deglaze with Jasmine tea liquid, simmer for 5 minutes, and reduce by half. Whisk in 2 oz of cold butter into sauce bring to simmer and serve immediately.
Plate and serve: Tilapia on a plate with three tablespoons of sauce, garnish with
Lemon wedge, minced parsley.
contact me at 646-221-3749 or email John@chefjohnb.com