1. Steep entire Chili Lime Green tea in 8 oz of water, and reserve.

2. Add oil to heated pan and add garlic, stirring for 1 minute.

3. Season filets with salt and pepper and lay in pan with steeped tea and cook for about 2 minutes. Turn fish over gently. Reduce heat and simmer until fish is opaque. (approximately 6 minutes.) Remove fish and cover to keep warm.

4. Boil poaching liquid to reduce volume at about 5 minutes. Reduce heat to simmer. Whisk in cornstarch, stirring constantly until thickened.

5. Stir in parsley and serve immediately over fish, with lemon wedges.