1 pound fresh/thawed halibut steak or filet (or any other type of white fish)
4 tablespoons milk
4 tablespoons cooking sherry (or white wine)
Pepper
Salt
Garlic Powder
2 Stash Tea Lemon Blossom tea bags
1 cup sliced mushrooms
1/4 cup sliced shallots (an onion may be substituted)
Servings: 4
1. Preheat oven to 325 degrees.
2. Spray a baking dish with nonstick spray and place the halibut in the dish. Add milk and cooking sherry. Add a dash of pepper, salt and garlic powder over the fish. Sprinkle the contents of one lemon blossom tea bag over the fish. Place shallots and mushrooms on top of the fish. Again add a dash of pepper, salt, and garlic powder. Sprinkle the contents of the last lemon blossom tea bag over the fish. Cover cooking dish with lid or aluminum foil and cook for approximately 25 minutes. Check fish after 20 minutes making sure not to over cook. When the fish flakes easily when poked with a fork, it is considered ready to serve.
4 tablespoons milk
4 tablespoons cooking sherry (or white wine)
Pepper
Salt
Garlic Powder
2 Stash Tea Lemon Blossom tea bags
1 cup sliced mushrooms
1/4 cup sliced shallots (an onion may be substituted)
Servings: 4
1. Preheat oven to 325 degrees.
2. Spray a baking dish with nonstick spray and place the halibut in the dish. Add milk and cooking sherry. Add a dash of pepper, salt and garlic powder over the fish. Sprinkle the contents of one lemon blossom tea bag over the fish. Place shallots and mushrooms on top of the fish. Again add a dash of pepper, salt, and garlic powder. Sprinkle the contents of the last lemon blossom tea bag over the fish. Cover cooking dish with lid or aluminum foil and cook for approximately 25 minutes. Check fish after 20 minutes making sure not to over cook. When the fish flakes easily when poked with a fork, it is considered ready to serve.
