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Red Tea Smoked Sea Bass with Cinnamon Caramelized Plums
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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


  • 15



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Red Tea-Smoked Sea Bass

  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons plus 1 1/2 teaspoons red tea (rooibos) leaves, divided
  • 1 teaspoon minced garlic
  • 1 teaspoon McCormick® Ground Ginger
  • 4 skinless sea bass fillets (6 ounces each)
  • 3 tablespoons uncooked long grain white rice
  • 2 tablespoons packed dark brown sugar

Cinnamon Croutons and Caramelized Plums


  • For the Sea Bass, mix soy sauce, 1 1/2 teaspoons of the red tea leaves, garlic and ginger in small bowl until well blended. Place sea bass in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.

  • Preheat oven to 450°F. Line large roasting pan with foil. Mix remaining 2 tablespoons red tea leaves, rice and sugar. Spread evenly in bottom of pan. Place a metal rack in pan. Place fish and marinade in disposable pie plate. Place pie plate on rack. Cover roasting pan tightly with foil.

  • Bake on lowest rack in oven 30 minutes or until fish flakes easily with fork.

  • Meanwhile, melt butter in medium skillet on medium heat. Add bread cubes and cinnamon sticks. Sprinkle bread with ground cinnamon; cook and stir 5 minutes or until bread cubes are toasted. Remove bread cubes, reserving cinnamon sticks in skillet. Add plums to skillet; cook and stir until plums begin to caramelize. Add jam, water and juices in pie plate from cooked fish; cook and stir gently to glaze plums. To serve, spoon glazed plums onto each of 4 plates. Top with croutons and sea bass. Sprinkle with green onion

Nutrition information (per Serving)



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