Ingredients
- FOR POTATOES
- 3 pounds russet potatoes (peeled and quartered)
- 4 1/2 tablespoons butter, room temperature
- 6 tablespoons whipping cream (warm)
- 1 1/2 tablespoons thyme, minced
- FOR BUTTER SAUCE
- 1/4 cup balsamic vinegar
- 1 garlic clove minced
- 2 cup snap peas (strings removed)
- 2 tablespoons olive oil
- 6 (4 to 5 ounces) tilapia fish fillets (24 ounces total)
- 1/2 cup butter (plus 1 tablespoon butter, unsalted and chilled and cut into 1/2 inch cubes)
How to Make
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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.
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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.
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Step 3: Cook the snap peas in boiling salted water until crisp tender (about 1 minute); drain and return to same pan. Set aside.
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Step 4: Heat 1 tablespoon oil in each of 2 skillets over high heat. Sprinkle fish with salt and pepper. Saute until golden (2 minutes each side).
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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.
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Step 6: Divide potatoes, tilapia and peas among plates and drizzle with sauce.
We hope you enjoy this recipe!
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