Poached Tilapia with Bigelow's® Green Tea with Lemon Butter Sauce

Instructions

Pour ½ cup of boiling water over 4 Bigelow Green Tea with Lemon tea bags and steep for 4 minutes. Remove tea bags, squeeze to extract as much liquid as possible. Set aside (to be poured over fish fillets later). Butter a large flat glass dish. Season fish with salt and pepper. Position the fillets flat in the buttered glass dish. Cover with plastic wrap. Set aside. In a small saucepan, bring the ¼ cup of orange juice to a boil. Turn off the heat; add the 6 tea bags and tie them together. Steep for 6 minutes, then remove. Squeeze the tied tea bags to extract as much liquid as possible back into the saucepan. Discard the tea bags. Add the teaspoon of shallots, bring back to a boil. Turn off the heat and whisk in the butter, a cube at a time. Season with salt and pepper. Keep warm over low heat. Pour the infused tea that was set aside, over the seasoned fish fillets, cover with plastic wrap. Place fish in the microwave on high, for 3-4 minutes, or until just cooked through. Remove and let stand for 1 minute before transferring to plates. Spoon sauce over fish, sprinkle with fresh tarragon and serve.