Tea isn’t just for sipping—it’s a versatile ingredient that can elevate the flavor of your dishes in unexpected ways. From marinades and sauces to soups and desserts, using steeped tea in cooking adds depth, complexity, and even nutritional benefits to your meals. Whether it’s the smoky essence of lapsang souchong, the floral notes of jasmine tea, or the robust body of black tea, each variety brings something special to the table.
One of the best ways to incorporate tea into cooking is by using it as a base for broths, sauces, or cooking liquids for grains. A well-steeped tea can replace water or stock, infusing a dish with subtle yet rich flavors. Green tea, for example, lends a light earthiness to rice or quinoa, while hibiscus tea adds a tart vibrancy to vinaigrettes and syrups.
For today’s recipe, we’re making Earl Grey Tea Poached Halibut with Citrus & Honey Glaze—a dish that marries the delicate floral notes of jasmine tea with a sweet and tangy glaze. This gentle poaching method ensures the halibut stays moist and tender while absorbing the tea’s aromatic essence.
Earl Grey Tea Poached Halibut with Citrus & Honey Glaze
Groceries |
- 2 cups strong-brewed Foodie Tasting Room Earl Grey Loose Tea
- 2 halibut fillets (6 oz each)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon Foodie Tasting Room Meyer Lemon Infused EVOO
- 1 tablespoon Runamok Hibiscus Honey
- 1 tablespoon fresh orange juice
- ½ teaspoon orange zest
- ½ teaspoon Bornibus Dijon Mustard
- ½ teaspoon Foodie Tasting Room Black Currant Dark Balsamic Vinegar
The steps to follow |
- Steep the tea: Brew 2 cups of strong tea and let it cool slightly. Pour it into a shallow pan and bring to a gentle simmer over medium-low heat.
- Poach the halibut: Season the halibut fillets with salt and pepper. Place them into the simmering tea, ensuring the liquid covers most of the fish. Cover and let poach for about 7-8 minutes, or until the halibut is opaque and flakes easily with a fork.
- Make the glaze: In a small saucepan, whisk together the honey, orange juice, orange zest, Dijon mustard, and balsamic vinegar. Cook over low heat for 2-3 minutes until slightly thickened.
- Finish the dish: Carefully remove the halibut from the poaching liquid and drizzle with the citrus-honey glaze. Serve immediately with a side of steamed vegetables, rice, or a fresh salad.
This tea-infused dish is a perfect example of how a simple ingredient like steeped tea can transform a meal. The floral aroma of jasmine tea enhances the natural sweetness of halibut, while the citrus glaze adds just the right balance of brightness and richness.
Next time you’re in the kitchen, think beyond the teacup—experiment with different teas to add complexity and elegance to your meals. From smoky lapsang souchong in a barbecue sauce to matcha in a creamy pasta dish, the possibilities are endless.