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Prep Time: 25 mins
Cook Time: 45 mins
Smoking meat and fish with tea leaves is a traditional Szechuan technique that’s now popular with restaurant chefs. It can be easily done at home in the oven. Red tea infuses sea bass with fragrant smokiness and a slight nutty flavor.
(amount per serving)
Total Fat: 7g
• Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet, slightly nutty, and caffeine-free.
Recipe by McCormick