Tilapia With Balsamic Butter Sauce Tyme Mashed Potatoes And Sugar Snap Peas Recipes

TILAPIA WITH BALSAMIC BUTTER SAUCE, THYME MASHED POTATOES, AND SUGAR SNAP PEAS

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

Categories Dairy Garlic Potato Sauté High Fiber Vinegar Tilapia Thyme Sugar Snap Pea Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

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
1/4 cup balsamic vinegar
1 garlic clove, minced
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

Steps:

For 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.
For 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.

TILAPIA WITH BALSAMIC BUTTER SAUCE, TYME MASHED POTATOES, AND SUGAR SNAP PEAS

TILAPIA WITH BALSAMIC BUTTER SAUCE, TYME MASHED POTATOES, AND SUGAR SNAP PEAS image

Categories Fish Sauté Dinner

Yield 6 servings

Number Of Ingredients 12

Ingredients

Thyme Potatoes
3 lbs russet or yukon gold potatoes, peeled, quartered
4 1/2 TBL butter, room temperature
6 TBL (or more) warm whipping cream
1 1/2 TBL minced fresh thyme
Balsamic Butter Sauce
1/4 cup balsamic
1 garlic clove minced
2 cups sugar snap pears (strings removed)
2 TBL olive oil
six 4-5 ounce tilapia fillets
1/2 cup (1 stick) plus 1 TBL chilled unsalted butter, cut into 1/2 inch cubes

Steps:

For Thyme Mashed Potatoes Boil potatoes until tender, about 20 minutes. Drain, return to pot. Add butter, 6 TBL cream, and thyme. Mash. Season with salt and pepper. (can be prepared 2 hours ahead, let stand at room temperature before re-heating). For 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 TBL oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Saute 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 TBL butter to peas; stir over medium heat until warmed. Season with salt and pepper. Divide potatoes, tilapia, and peas among plates. Drizzle with sauce.

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