2 tilapia fillets
2 bags chamomile tea
2 bay leaves
salt and white pepper to taste
roasted red peppers (optional)
Boil two cups of water. In a heat-safe container, pour the boiling water over the tea bags. Let the tea steep for five minutes. Press a spoon against the tea bags to get as much tea out as possible. Take approximately two inches of the fresh ginger and slice it thinly. Add the bay leaves to a 12-inch skillet. In the 12-inch skillet, bring the tea and ginger to a boil over high heat. Add fillets. Reduce heat to low and simmer covered 6 minutes or until fish flakes with a fork.
Remove the fillets from the liquid. Salt and pepper to taste; if desired, garnish with the roasted red peppers.
What’s anti-inflammatory, low oxalate, interstitial cystitis friendly, and delicious? I’ll just come out and say it: this recipe. The flavor of the fish is definitely mild, but it is moist and tender. You get the benefits of the fish AND the soothing power of chamomile, along with a hint of ginger.
Best of all, it’s a very quick cooking method, perfect for a midweek dinner. Bon appétit!