Tea Sauce For White Fish Recipes

Steps:

• Add the tea leaves to the water and cover. Steep for 3-5 minutes. Be careful not to over-steep, as prolonged heat chemically changes the tea and can result in bitterness. If you need stronger tea flavor, use more tea, not a longer steep time.
• Strain to remove tea leaves.
• Add remaining ingredients except oil and honey. Mix well and allow to to cool on the counter. Mix again and strain to remove peppercorns, garlic, and ginger.
• Add oil and honey. Mix well.
• The sauce can be made ahead and refrigerated, although the olive oil will need to come to room temperature before using.
• Use to baste grilled, baked or pan-seared fish, as well as serving as a sauce. This is a thin sauce, so be careful not to soak the finished dish. It can also be served on the side as a dipping sauce, or over a rice side dish.

Steps:

• In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
• Add wine, lemon juice and capers.
• Boil uncovered until liquid is reduced by half. Remove from heat.
• Rub fish with 1T oil on both sides.
• Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
• Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
• Serve fish on individual plates and top with sauce.