Broiled Fish With Green Tea Salt Recipes

BROILED FISH WITH GREEN-TEA SALT

Steps:

• Preheat broiler. Arrange fish on a broiling pan, skin side down, and brush lightly with sesame oil. Mix together tea and salt.
• Place pan on broiler rack adjusted so that fish is as close as possible to heating element, as close as 2 inches away. Broil, checking fish once or twice to make sure it is browning but not burning; lower rack if necessary. When fish is browned and a thin-bladed knife penetrates it with little resistance, it is done. Total cooking time in a good broiler will be about 5 minutes.
• Sprinkle fish liberally with the tea-salt mixture and serve with lime wedges.

HEAVENLY BROILED FISH

Steps:

• Mix together butter, parmesan cheese, and miracle whip. Set aside.
• Rinse and pat dry fillet. Place on cookie sheet. Sprinkle with lemon juice, and diced green onion. Broil fish in oven for about 5-7 minutes on high or until fish flakes easily. Watch closely to avoid burning!
• Remove from oven and drain liquid off the cookie sheet.
• Spread butter mixture over fish. Sprinkle with paprika.
• Place in oven for another 5-7 minutes until butter begins to brown. Watch to avoid burning!
• Serve immediately.

BLACK COD IN A SALT CRUST WITH GREEN TEA

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment. Remove skin and bones from cod steaks, cut in half and shape each half into a medallion. Place each on a 12-inch square of parchment and sprinkle with sea salt, pepper, 1/2 teaspoon green tea and 1/2 teaspoon dill. Top each with one fourth of the mushroom mixture and drizzle with 1 1/2 teaspoons sake. Fold up two opposite edges of parchment over the fish and roll to seal. Roll up ends of packet and place each packet on the baking sheet.
• Combine kosher salt, 1/4 cup green-tea leaves and the egg whites and mix with a fork until combined. Pack enough mixture around each packet to completely cover. Bake 17 minutes (if steaks are less than 1 1/2 inches thick, bake 15 minutes).
• Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.
• Place each packet on a serving plate, crack open the salt crust and peel back the parchment. Drizzle with yuzu sauce.