Dave'sWife
Cook
My husband's boss is a big Wahoo fisherman and we are always looking for new ways to fix it. I came up with this method a few weeks ago and man, is it ever good! it works for any white fish that hasgood body to it. I don't recommend it for fish that is delicate.
Earl Grey Marinated Swordfish
(works well with Wahoo too or any other white, meaty fish)
Ingredients
1/2 Cup loose Black Earl Grey Tea ..you can use Earl Green as well which is available from Gertrude Ford tea and Stash Tea)
1/3 cup minced green onions
1 Teaspoon Miso Paste
1 teaspoon Minced Pickled Ginger
1 quarter cup dry Sake
4 cups boiling water
6 - 2 inch thick white meat fish filets
Optional: 2 cups strong brewed Earl Grey Tea for the Steamer
Take the loose tea and sprinkle into a deep flat baking dish. Pour the boiling water over the tea and stir well. Let come to room temp before adding other ingredients. When at room temp, whisk in the Miso paste, Sake, ginger and onions. Stir well. With a slotted spoon, fish out about half of the now reconstituted tea leaves and set aside. Arrange your fish filets in the baking dish. Take the reserved wet tea leaves and smother the tops of the filets with them. If the water is too low in the baking dish, add more until it just barely covers the fish with the mounds of tea leaves on top. Cover the dish with either a glass cover or plastic wrap. Refrigerate at least 8 hours or overnight. The longer you marinate, the better it will taste. However, don't let marinade for more than 24 hours or chemical reactions will begin to occur.
When you are ready to cook, remove filets from marinade and discard the marinade liquid if you are going to be grilling on a plank. Strain out the wet tea leaves and pile them on top of the filets as they grill on the plank. Discard wet tea leaves before serving.
If you are going to be steaming the fish, strain out the wet tea leaves and reserve. Throw away the liquid.
If using a Steamer appliance, do NOT use brewed Earl Grey tea as your liquid since it can damage the interior. If using a Steamer appliance, simply use distilled water for the steam, but pile the wet tea leaves atop the filets while steaming. Remove before serving.
If you are steaming in a bamboo steamer or stove top steamer, add 2 cups of strong brewed Earl Grey tea to the steam water for added flavor. Pile the reserved wet tea leaves on the filets while steaming and discard them before serving.
Serving suggestions: serve with Tea rice - rice that has been cooked using brewed tea as the cooking liquid. You can use more Earl Grey or for a slight contrast, use a nice green tea. Into that rice, add the zest of one lime, some slivered almonds, a splash of plum wine and some diced preserved plum (available in Japanese section of grocery stores).
Serve these both with a steaming bowl of Miso soup which is garnished with chopped green onions and a sliver of preserved plum.
I have also smoked fish with Earl Grey Tea leaves and ground rice as the smoking medium and that comes out well too. Earl Grey is flavored with the oil of bergamot, an exotic citrus grown in India. Therefore, other citrus flavors go well with it. Do not, however, ever add fresh citrus ingredients to fish marinades cuz you will wind up with Cerviche.
ENJOY!
Earl Grey Marinated Swordfish
(works well with Wahoo too or any other white, meaty fish)
Ingredients
1/2 Cup loose Black Earl Grey Tea ..you can use Earl Green as well which is available from Gertrude Ford tea and Stash Tea)
1/3 cup minced green onions
1 Teaspoon Miso Paste
1 teaspoon Minced Pickled Ginger
1 quarter cup dry Sake
4 cups boiling water
6 - 2 inch thick white meat fish filets
Optional: 2 cups strong brewed Earl Grey Tea for the Steamer
Take the loose tea and sprinkle into a deep flat baking dish. Pour the boiling water over the tea and stir well. Let come to room temp before adding other ingredients. When at room temp, whisk in the Miso paste, Sake, ginger and onions. Stir well. With a slotted spoon, fish out about half of the now reconstituted tea leaves and set aside. Arrange your fish filets in the baking dish. Take the reserved wet tea leaves and smother the tops of the filets with them. If the water is too low in the baking dish, add more until it just barely covers the fish with the mounds of tea leaves on top. Cover the dish with either a glass cover or plastic wrap. Refrigerate at least 8 hours or overnight. The longer you marinate, the better it will taste. However, don't let marinade for more than 24 hours or chemical reactions will begin to occur.
When you are ready to cook, remove filets from marinade and discard the marinade liquid if you are going to be grilling on a plank. Strain out the wet tea leaves and pile them on top of the filets as they grill on the plank. Discard wet tea leaves before serving.
If you are going to be steaming the fish, strain out the wet tea leaves and reserve. Throw away the liquid.
If using a Steamer appliance, do NOT use brewed Earl Grey tea as your liquid since it can damage the interior. If using a Steamer appliance, simply use distilled water for the steam, but pile the wet tea leaves atop the filets while steaming. Remove before serving.
If you are steaming in a bamboo steamer or stove top steamer, add 2 cups of strong brewed Earl Grey tea to the steam water for added flavor. Pile the reserved wet tea leaves on the filets while steaming and discard them before serving.
Serving suggestions: serve with Tea rice - rice that has been cooked using brewed tea as the cooking liquid. You can use more Earl Grey or for a slight contrast, use a nice green tea. Into that rice, add the zest of one lime, some slivered almonds, a splash of plum wine and some diced preserved plum (available in Japanese section of grocery stores).
Serve these both with a steaming bowl of Miso soup which is garnished with chopped green onions and a sliver of preserved plum.
I have also smoked fish with Earl Grey Tea leaves and ground rice as the smoking medium and that comes out well too. Earl Grey is flavored with the oil of bergamot, an exotic citrus grown in India. Therefore, other citrus flavors go well with it. Do not, however, ever add fresh citrus ingredients to fish marinades cuz you will wind up with Cerviche.
ENJOY!