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

• 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
• 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

1. Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.
2. Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
3. Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
4. Heat 1 tablespoon 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.
5. 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.
6. Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

russet, butter, cream, thyme, balsamic vinegar, garlic, sugar snap peas, olive oil, butter

Taken from www.epicurious.com/recipes/food/views/tilapia-with-balsamic-butter-sauce-thyme-mashed-potatoes-and-sugar-snap-peas-236885 (may not work)