with Lemongrass Ginger Tea
Sit the boiling cup of water aside, place the tea (bagged) into water and let sit for 6-8 minutes. Place a deep pan or Wok on Medium heat and add olive oil to pan. Season both filets with pinches of salt & pepper. Run warm water over fish to increase temperature. Remove tea bag and add brewed tea to pan. Followed by pinch of salt and peper and bring to a simmer. Add Fish with spatula or straining basket and cook for 5-6 minutes. Remove fish with spatula or straining basket. Top fish with fresh sprigs of cilantro.
Optional: Serve remaining liquid as soup and add sprigs of cilantro for garnish , salt and pepper to desired taste.
Serve with rice.
- 2 tilapia filets (slightly chilled or about room temp.)
- 3 tbsp. unsalted butter
- Pinch of salt & pepper
- 2 tbsp. Lemongrass Ginger Tea
- 2 cups boiling water
- 3 sprigs fresh cilantro