Contributed by: Chris WebAdmin. of RecipesNow.com
Use any firm fish in this one-salmon and halibut both work well. The antioxidant tea has subtle lemon and orange flavors to complement the fish.
To make green tea, pour hot but not boiling water over teabags and steep for five minutes.
Use one teabag for every 8 ounces (1 cup) hot water. In a deep skillet, simmer green tea, ginger, garlic and onion for 10 minutes.
Salt and pepper the fish, and place the steaks gently into the poaching liquid. Adjust heat to a gentle simmer, and cook steaks 8-10 minutes until fish is slightly translucent. Remove fish.
Serve with mayonnaise thinned with white wine vinegar and finely grated fresh ginger. Good accompaniments include hot brown rice and sauteed scallions.
Serving Size: Serves 4
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