Recipes
Caramelized Tea Coated Butterfish with Scallion Couscous
Episode 526: Black Lychee Tea/Brown Sugar
Serves 4
Ingredients
4 pieces butterfish fillets (6-8 ounce)
1/2 cup black lychee tea
2 tablespoons brown sugar
1 bunch scallions sliced thinly, separate white and green
3 cups rehydrated couscous
Extra virgin olive oil for drizzling
Kosher salt and freshly ground black pepper to taste
Directions
Season fish with salt and pepper. On a plate, combine tea, sugar and scallion whites. Press the fish into the rub. In a saute pan over medium heat coated lightly with oil, sear the fish until browned on both sides, about 8 minutes. Meanwhile, combine couscous with scallion greens and extra virgin olive oil and season. Place fish on couscous molded in a bowl.
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