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Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas


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Ingredients

THYME MASHED POTATOES

  • 3 pounds russet or Yukon Gold potatoes, peeled, quartered
  • 4 1/2 tablespoons butter, room temperature
  • 6 tablespoons (or more) warm whipping cream
  • 1 1/2 tablespoons minced fresh thyme

BALSAMIC BUTTER SAUCE

  • 2 cups sugar snap peas, strings removed
  • 6 4- to 5-ounce tilapia fillets
  • 1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

Recipe Preparation

Thyme mashed potatoes

  • Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.

Balsamic butter sauce

  • Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

  • Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

  • 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.

  • 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.

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

Recipe by Ted Walter, Cindy WalterReviews Section


Watch the video: How To Cook Sugar Snap Peas 3 ways! (May 2022).