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
- 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.
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)