Those fish tacos and shrimp look great!
I really like the oolong tea marinated seabass at P.F. Changs. This recipe looks like it comes pretty close.
Unfortunately, I haven't had an opportunity to try it yet
MARINADE/SAUCE
2 cups water
2/3 cup soy sauce
1/2 cup light brown sugar
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon oolong tea
Two 1/2-pound WSB fillets
GREENS
1 tablespoon oil
6 handfuls fresh spinach or your favorite greens
1 teaspoon minced garlic
1. Make your sauce and marinade by combining the six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.
2. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.
3. When you are ready to prepare the fish, preheat your oven to 425 degrees.
4. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.
5. As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Sauté the spinach just until it's wilted, then arrange half of the spinach on each of two plates.
6. When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach. Pour the remaining sauce over each of the fillets before serving.
Serves 2.