Tilapia With Balsamic Butter Sauce, Thyme Mashed Potatoes, and S |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A big hit Ingredients:
3 lbs russet potatoes or 3 lbs yukon gold potatoes, peeled, quartered |
4 1/2 tablespoons butter, room temperature |
6 tablespoons warm whipping cream |
1 1/2 tablespoons minced fresh thyme |
1/4 cup balsamic vinegar |
1 garlic clove, minced |
2 cups sugar snap peas, strings removed |
2 tablespoons olive oil |
6 (4 1/2 ounce) tilapia fillets |
1/2 cup butter, plus |
1 tablespoon butter |
chilled unsalted butter, cut into 1/2-inch cubes |
Directions:
1. For thyme mashed potatoes:.
2. Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.
3. For balsamic butter sauce:.
4. Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
5. Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
6. Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
7. Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
8. Divide potatoes, tilapia, and peas among plates; drizzle with sauce.
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