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
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
Ingredients 4 Servings
- 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
- 1 tablespoon butter
- 1 cup French bread cubes (1/2-inch)
- 2 McCormick® Cinnamon Sticks
- 1/2 teaspoon McCormick® Ground Cinnamon
- 2 cups plum slices
- 2 tablespoons water
- 2 tablespoons plum jam
- 1 green onion, thinly sliced on the diagonal
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Bake on lowest rack in oven 30 minutes or until fish flakes easily with fork.
- 4 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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