Red Tea Smoked Sea Bass with Cinnamon Caramelized Plums

Name: Red Tea Smoked Sea Bass with Cinnamon Caramelized Plums
Prep time: 25 min
Cook time: 45 min
Yield: 4
Cuisine: American,
Ingredients: 3 tbsps reduced sodium soy sauce; 2 tbsps plus 1 1/2 teaspoons red tea (rooibos) leaves, divided; 1 tsp minced garlic; 1 tsp McCormick® Ginger, Ground; 4 skinless sea bass fillets (6 ounces each); 3 tbsps uncooked long grain white rice; 2 tbsps packed dark brown sugar; 1 tbsp butter; 1 cup French bread cubes (1/2-inch); 2 McCormick® Cinnamon Sticks; 1/2 tsp McCormick® Cinnamon, Ground; 2 cups plum slices; 2 tbsps water; 2 tbsps plum jam; 1 green onion, thinly sliced on the diagonal

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

KEY PRODUCTS

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