main dishes

Red Tea Smoked Sea Bass with Cinnamon Caramelized Plums

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.
25m
PREP TIME
45m
COOK TIME
335
CALORIES
15
INGREDIENTS

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NUTRITION INFORMATION

(per Serving)

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