As most doctors will tell you, eating more fish is usually a good thing.
However, when picking your seafood, it is important to look for a variety of aspects, including sustainability, mercury levels, etc..
Many fish are simply being consumed faster than they can be replaced, and a great deal of those fish, since they live longer lives, consume more food containing mercury – not the best thing for the human body (especially children).
Not to get on my high horse too much about the point, but if we made slightly more educated decisions at our favorite seafood joint or supermarket, the consequences would be immense.
Therefore, when I decided it was time to create a new tea-infused fish dish, I wanted a fish to that would meet these needs.
And, lo and behold, it wasn’t event that hard to find! In fact, the aforementioned sea dweller is available in virtually any supermarket, it is one of the fastest-growing and therefore most resilient to fishing pressure, and has a wonderful sweet flavor that takes to tea perfectly!
The fish is known to Hawaiians as mahi-mahi, which literally translates to “strong-strong.” However, this a reference to this fish’s swimming ability, not flavor – it’s mild and delicious!
Here’s the recipe:
Pouchong-Smoked Mahi Mahi
8 tsp Grand Pouchong, dry
1/2 cup light brown sugar
2 mahi-mahi fillets
Kosher salt and freshly ground black pepper
Place a large wok pan over a high heat.
Mix tea leaves and brown sugar in a bowl until thoroughly incorporated. Season the fish, to taste, with salt and freshly ground black pepper.
Put the tea mix in the middle of a sheet of aluminum foil. Place a second smaller piece of foil on top of the tea mixture and put the fillets on the top foil sheet.
Place the foil layers and fish directly onto the hot wok pan, cover with a lid and cook for about ten minutes, until the fish is cooked through.
(By the way, if you are looking for a good guide to selecting sustainable seafood, here is a great link that will answer all your queries!)