Green Tea Halibut with Edamame and Okra

The inspiration for this dish came actually from a batch of beautiful fresh okra, and a curiosity about cooking with tea.

I’ve always wanted to try the various ways you can use tea to cook fish (poaching, crusting, smoking). So my first attempt was to marinate halibut with green tea. The marinade also had a bit of miso, wine, and fresh ginger. The fish was then baked, along with edamame beans and whole okra pods. I liked it (and I didn’t expect you can just bake edamame straight and have it kinda crunchy like that and still edible without pre-cooking it first). The tea wasn’t as strong as I thought it would be, there is only a slight hint of it, so next time I will try some stronger stuff- maybe that expensive container of Dragon Well black tea.

 

Recipe follows…

Green Tea Halibut with Edamame and Okra

Serves 2.

 

Materials:

1 green tea bag
1/4c water
1/2T miso
1T rice wine
1T freshly grated ginger
1 halibut steak
2/3c fresh frozen edamame, shelled
1c fresh okra
1 green onion, sliced diagonally
cilantro

Protocol:
1. Put tea bag into 1/4c warm water for a few minutes. Remove tea bag and add the next 3 ingredients (miso to ginger).
2. Marinate halibut with this for a few hours.
3. Preheat oven to 350F and bake fish on top of edamae and okra for about 50 minutes.
4. Garnish with cilantro and green onions.