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

• 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

1. For Thyme Mashed Potatoes
2. 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).
3. For Balsamic Butter Sauce
4. Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
5. Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan, set aside.
6. 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.
7. 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.
8. Divide potatoes, tilapia, and peas among plates. Drizzle with sauce.

thyme, russet, tbl butter, tbl, tbl, butter sauce, balsamic, garlic, sugar snap pears, tbl olive oil, tbl

Taken from www.epicurious.com/recipes/member/views/tilapia-with-balsamic-butter-sauce-tyme-mashed-potatoes-and-sugar-snap-peas-51168191 (may not work)