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Lemon Tea Baked Halibut
2 lemon, thinly sliced
4 4oz halibut fillets
1 tsp olive oil
2 tsp fish and vegetable tea rub or add 1/4 tsp finely ground dry tea to
any fish seasoning you use
2 anchovy fillets, rinsed and patted dry*
2 tsp capers, rinsed and drained
1 tsp chopped dill
Heat the oven to 350 with the rack in the middle. Place half of the
lemon slices on the bottom of a baking dish. Place the halibut fillets
on the lemon slices. Brush with the olive oil. Rub the fish with the
seasonings. Chop the anchovies and sprinkle over the fish. Cover with
remaining lemon slices. Sprinkle with the capers and dill.
Bake 20 minutes until fish is white and flaky.
*The anchovies will add a depth of flavour and will not taste fishy.
Fish and Vegetable Tea Rub
4 tsp ground white pepper
2 tsp kosher salt
2 tsp finely ground dry oolong tea
Mix all ingredients together. Use generously.
Makes 8 tsps.
Tea is wealth itself, because there is nothing that cannot be lost, no
problem that will not disappear, no burden that will not float away,
between the first sip and the last.
The Minister of Leaves
Jasmine tea is a green or semi-fermented oolong with jasmine flowers
added for a delicate flavour.
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