Sautéed Basil Lemon Oolong Tea Rubbed Fish

Ingredients

• 1 lb fresh finfish or shellfish (your choice of East Coast Sole, Sea Bass, Salmon, Halibut, Gulf Red Snapper, Whole Boneless Rainbow Trout, Jumbo Dry Sea scallops)
• 1 oz Basil Lemon Oolong Tea leaves
• 1/4 cup (4 tablespoons) unsalted butter or ghee or mild olive oil
  

1. . Grind the tea leaves into a fine, dark grey/black powder in electric coffee grinder. Store leftover powder in a covered container.
2. . With your fingers or a brush, rub ground tea on one side of the fish. Increase to medium high
3. . Quickly coat fish with butter and place on a plate.
4. . Place tea rubbed fish-side down in heated skillet. Then rub tea on the top side.
5. . Sauté fish for 5 minutes per inch of thickness; turn and sauté the other side for 5 minutes if one inch thick and longer for thicker fish, or just until fish looks opaque.
6. . Do not over-cook or fish will be dry.
7. . Salt and pepper to taste.
8. . Garnish with fresh basil and fresh lemon wedges.
9. . Serve with Basil Lemon Oolong Tea Aioli.
10. . Basil Lemon Tea Aioli
11. . 1/2 cup mayonnaise
12. . 2 teaspoons dry, ground Basil Lemon Oolong Tea
13. . 1/4 teaspoon minced, fresh garlic
14. . 1 teaspoon fresh lemon juice
15. . Mix together and serve the Basil Lemon Oolong Tea Aioli with your choice of cooked fish
    
    

This recipe was developed for the Cultured Cup by Anne Steirer

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