image: m. charles

  • Poached Tilapia with Chamomile Tea Butter Sauce
    recipe: a. hagan
    Serves 4

    This dish is so simple yet satisfying. The sophisticated and flavorful sauce dress up even the most mild-flavored fish fillets. One of our favorites is tilapia. Serve with fresh green beans and rice.


1/4 cup Orange juice
10 Chamomile Herb Tea bags
4 tablespoons unsalted Butter, softened
Salt & White pepper to taste
4 Tilapia fillets, or any white fish
Minced flat-leaf parsley, to garnish


Bring the orange juice to a boil in a small saucepan. Turn off the heat, add 6 of the 10 tea bags, infuse for 4 minutes, then remove them to a small strainer and using the back of a spoon, press to extract as much tea as possible back into the saucepan. Bring the liquid to a boil, then turn off the heat and whisk in the butter, a tablespoon at a time. Season with salt and pepper and keep warm over low heat.

Pour 1/2-cup of water over the remaining 4 tea bags and infuse for 5 minutes, then remove and discard the tea bags, squeezing to extract as much liquid as possible. Butter a large flat, glass dish. Add the fish fillets in a single layer. Season with salt and pepper. Pour in the infused tea, cover with a glass lid or plastic wrap, and cook in 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 on parsley and serve. 

  1. VINI VERGANI recommends: Roero Arneis DOCG 2007
    Producer: Mauro Sebaste, Fz. Galla, 100% Arneis
    Degustation notes: Light yellow color, a enticing note of apple, blooming acacia and honey. A great freshness and balance on the palate, with a vinous tannin.


recipe: m. charles

... sorry, couldn't think of anything for this one.