lack cod is a great alternative to salmon since it is high in heart-healthy omega 3 fats and it's wild. Each serving of this recipe has about 2.5 grams of omega 3s. Marinating and poaching the cod in this tea marinade imparts a smoky, brisk flavor that is balanced by the sweetness of caramelized shallots.

Ingredients:

• 9 Tazo Awake black tea bags
• 2 teaspoons Dynasty Chinese five spice
• 1 cinnamon stick
• 3 tablespoons Yamasa less salt soy sauce
• 3 cups boiling water
• 4 4-ounce black cod fillets, skin removed
• 2 teaspoons Hain sesame oil
• 2 medium Melissa's organic shallots, minced
• 1 tablespoon sugar
• 3/4 teaspoon cornstarch, dissolved in 2 teaspoons of cold water
• 8 baby bok choy, sliced in half lengthwise

Instructions:

1. In a shallow glass baking dish, combine the tea, Chinese five spice, cinnamon stick, and soy sauce. Pour boiling water over ingredients, and let steep for 5 minutes. Discard tea bags and allow to cool slightly. Add cod, cover, and refrigerate, 1-2 hours, turning once. Remove fish from marinade and strain marinade through a cheese cloth to remove grainy solids and cinnamon stick.

2. Heat oil over medium heat in a poaching pan with a lid. Add shallots, sprinkle with sugar and cook until soft and brown. Turn heat up to medium-high, add cod and sear one minute on top and one minute on bottom. Pour in marinade and bring to a boil. Reduce heat to low and cover. Cook for 5 minutes or until fish is opaque and almost falling apart. Uncover, remove cod carefully with slotted spatula and turn heat to high. Stir in dissolved cornstarch. Reduce sauce by two thirds, about 10 minutes, until thick. Keep fish warm in the oven or in a warming drawer.

3. While sauce is reducing, steam baby bok choy in a vegetable steamer over boiling water for about 4 minutes, until bright green and tender when pierced with a fork. Plate the fish, pour sauce around it or over it and decorate the plate with baby bok choy. Serve immediately.