Oolong Seabass

Tea – it’s not just a hot beverage anymore! You’ll see it worked into ice creams, baked goods and here, as a marinade. Paired with heart healthy fish and a kick of ginnger – enjoy your “tea” in a different way with this dish.

Serves 2

Ingredients

2 cups water

2/3 cup soy sauce

3/4 cup light brown sugar

2 teaspoons minced fresh ginger

1 teaspoon minced fresh garlic

1/2 teaspoon oolong tea

Two 1/2-pound sea bass fillets**

Optional Garnish:

1 tablespoon oil

6 handfuls fresh spinach

1/2 teaspoon minced fresh garlic drained

Salt and pepper to taste

Instructions

  • In a medium saucepan over medium heat, bring water, soy, sugar, ginger, garlic, and tea to a boil. Then reduce heat and simmer for 5 minutes.
  • Cool uncovered, then strain out the ginger, garlic, and tea.
  • Marinade the sea bass in a storage bag or a covered container with 2 cups of the marinade for 5-7 hours. Turn the bag over every 2 hours so all sides get marinated.
  • When ready, preheat your oven to 425° F.
  • Arrange the sea bass on a baking sheet. Bake for 22 minutes or until the edges are starting to turn brown.
  • Broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don’t let them burn.
  • As your fish is baking, heat up large skillet with oil over medium heat. Add the spinach, garlic, salt and pepper.
  • Sauté until the spinach is wilted.
  • Plate sea bass on top of spinach, pouring remaining sauce over fish.

 

** Source seabass that’s listed as a “Best Choice” at seafoodwatch.org.