Poached Tilapia with Chamomile Tea Butter Sauce

Instructions

This dish is so simple yet satisfying. The sophisticated and flavorful sauce will dress up even the most mild-flavored fish fillets. One of our favorites is tilapia. Serve with fresh green beans and rice. Bring the orange juice to a boil in a small saucepan. Turn off the heat, add 6 of the 10 tea bags, infuse for 4 minutes, then remove them to a small strainer and using the back of a spoon, press to extract as much tea as possible back into the saucepan. Bring the liquid to a boil, then turn off the heat and whisk in the butter, a tablespoon at a time. Season with salt and pepper and keep warm over low heat. Pour ½ cup of water over the remaining 4 tea bags and infuse for 5 minutes, then remove and discard the tea bags, squeezing to extract as much liquid as possible. Butter a large flat glass dish. Add the fish fillets in a single layer. Season with salt and pepper. Pour in the infused tea, cover with a glass lid or plastic wrap, and cook in 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 on parsley and serve.