Pan-Seared Tilapia With Sweet Pea Puree

• 8 ounces frozen green peas, thawed
• 3/4 cup unsalted chicken stock, divided
• 1 tablespoon ricotta cheese
• 1 tablespoon chopped fresh mint
• 7/8 teaspoon kosher salt, divided
• 2 garlic cloves
• 4 (6-ounce) tilapia fillets
• 3/4 teaspoon black pepper
• 1 tablespoon olive oil, divided
• 2 tablespoons thinly sliced shallots
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 teaspoons unsalted butter

1. Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process until smooth.
2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and 2 fillets.
3. Add shallots to pan; cook 1 minute. Add wine and juice; bring to a boil. Cook 3 minutes. Add remaining 10 tablespoons stock. Boil 3 minutes. Stir in butter.
4. Divide pea mixture and fillets among 4 serving plates; drizzle shallot mixture evenly over fish.

green peas, chicken stock, ricotta cheese, fresh mint, kosher salt, garlic, tilapia fillets, black pepper, olive oil, shallots, white wine, lemon juice, unsalted butter

Taken from www.myrecipes.com/recipe/pan-seared-tilapia-sweet-pea-puree (may not work)