Recipe courtesy of Ellen Greaves
Chilean Sea Bass and Oolong Tea Roulade
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 21
- Cholesterol
- 46
- Sodium
- 281
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
1 pound very fresh Chilean sea bass fillet
1 ounce loose oolong tea ground fine in the blender
Salt and fresh ground pepper
Directions
- With a sharp knife slice the Chilean sea bass into a very thin sheet. Sprinkle the fish with the tea powder. Season with salt and pepper and roll up tightly. Wrap the rolls with plastic wrap then wrap again. Heat a steamer with water steam the rolls for about 12 minutes or until they feel firm but the rolls do not have juice collecting under the plastic. Let the rolls sit and cool for 5 minutes then slice the fish at an angle and remove the plastic