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Bigelow Tea for Dinner:Enjoy this Recipe!

March 21, 2007


Poached Tilapia with Bigelow’s® Green Tea with Lemon Butter Sauce

½ cup boiling water
6 Bigelow Green Tea with Lemon* Tea Bags tied together
4 additional Bigelow Green Tea with Lemon tea bags
3 to 4 tablespoons of cold butter, cut into pieces
4 Tilapia fillets
Salt & white pepper to taste
1/4 tsp. of tarragon, finely chopped
1 teaspoon of shallots, minced
1/4 cup of orange juice

Pour 1/2 cup of boiling water over 4 Bigelow Green Tea with Lemon tea bags and steep for 4 minutes. Remove tea bags, squeeze to extract as much liquid as possible. Set aside (to be poured over fish fillets later).
Butter a large flat glass dish. Season fish with salt and pepper. Position the fillets flat in the buttered glass dish. Cover with plastic wrap. Set aside.
In a small saucepan, bring the 1/4 cup of orange juice to a boil. Turn off the heat; add the 6 tea bags and tie them together. Steep for 6 minutes, then remove. Squeeze the tied tea bags to extract as much liquid as possible back into the saucepan. Discard the tea bags. Add the teaspoon of shallots, bring back to a boil. Turn off the heat and whisk in the butter, a cube at a time. Season with salt and pepper. Keep warm over low heat.
Pour the infused tea that was set aside, over the seasoned fish fillets, cover with a glass cover or plastic wrap. Place fish in the microwave on high, for 3-4 minutes, or until just cooked through. Remove and let stand for 1 minute before transferring to plates. Spoon sauce over fish, sprinkle with fresh tarragon and serve.

Yield: Serves 4

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