Tilapia With Butter Sauce, Potatoes & Peas

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Recipe source: Bon Appetit (January 2007)"

Original recipe yields 6 servings
OK
  • FOR POTATOES
  • FOR BUTTER SAUCE

Nutritional

  • Serving Size: 1 (339.2 g)
  • Calories 494
  • Total Fat - 34.7 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 92.7 mg
  • Sodium - 270.5 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 6.8 g
  • Sugars - 2.7 g
  • Protein - 8.8 g
  • Calcium - 65.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 26.7 mg
  • Thiamin - 0.2 mg

Step 1

To make the mashed potatoes: boil the potatoes until tender (20 minutes); drain and return to the pot; add butter, 6 tablespoons cream and thyme; mash and season with salt and pepper.

Step 2

To make the butter sauce: in a saucepan over medium heat simmer the vinegar and garlic until reduced to a thick syrup (5 minutes). Set aside.

Step 3

Cook the snap peas in boiling salted water until crisp tender (about 1 minute); drain and return to same pan. Set aside.

Step 4

Heat 1 tablespoon oil in each of 2 skillets over high heat. Sprinkle fish with salt and pepper. Sauce until golden (2 minutes each side).

Step 5

Rewarm balsamic syrup over medium low heat and whisk in 1/2 cup butter one piece at a time.Add remaining butter (1 T) to peas and stir over medium heat until warmed. Season with salt and pepper.

Step 6

Divide potatoes, tilapia and peas among plates and drizzle with sauce.

Tips & Variations


No special items needed.

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