Ingredients
- 8 ounces frozen green peas (thawed)
- 3/4 cup chicken stock (unsalted, divided)
- 1 tablespoon ricotta cheese
- 1 tablespoon chopped peppermint (fresh)
- 7/8 teaspoon kosher salt ( divided)
- 2 garlic cloves
- 4 (24 ounces) tilapia fish fillets (each 6 ounces)
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil (divided)
- 2 tablespoons shallots, thinly sliced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 teaspoons unsalted butter
How to Make
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Step 1: Combine the peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon kosher salt, and garlic in a food processor; process until smooth.
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Step 2: Sprinkle the fish with the remaining 1/2 teaspoon kosher salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with the remaining 1 1/2 teaspoons oil and 2 fillets.
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Step 3: Add the shallots to the pan; cook 1 minute. Add wine and juice, bring to a boil. Cook for 3 minutes. Add the remaining 10 tablespoons of stock. Boil for 3 minutes. Stir in the butter.
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Step 4: Divide the pea mixture and fillets among 4 serving plates; drizzle the shallot mixture evenly over the fish. Enjoy!
Tips & Variations
- Food Processor
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