January 30, 2017
Dinner, Main Dish, Fish,
Tilapia, Dairy, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Butter/Margarine more
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"Recipe source: Bon Appetit (January 2007)"
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.
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.
Cook the snap peas in boiling salted water until crisp tender (about 1 minute); drain and return to same pan. Set aside.
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).
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.
Divide potatoes, tilapia and peas among plates and drizzle with sauce.
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