Wednesday, April 18, 2012

Grilled Tilapia/Chicken With a Mint Tea Glaze

I made this recipe using tilapia for the meat. It was a very sweet glaze, which took me off guard, but the meal was delicious. Next time I am going to try it on chicken breast instead because I think it would taste really good on chicken. Next time your up for cooking chicken or fish a different way, try this out.
Ingredients For the Glaze:
2 cups water
1/2 cup sugar
4 bags black tea
juice of one lime
1/2 cup fresh mint leaves
1/2 tsp red pepper flakes
Directions for the glaze:
Boil water and sugar over high heat. Add the tea bags, remove from heat and steep tea bags for 10 minutes.
Remove tea bags, add lime juice and reduce tea over high heat until it coats the back of a spoon (about 15 minutes).
Off heat, add in the mint leaves and pepper flakes.
Steep mint leaves for 2 minutes and then remove them.
Directions for chicken or tilapia:
Take thawed chicken or tilapia and brush the glaze over both sides of the meat.
Place meat on a girll and cook until meat is done, adding more glaze periodically.
*I paired this with some black eyed peas and a tossed salad with tomatoes, mushrooms, onions and a light champagne dressing made by Girards. It was delicious!

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