Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas
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
Preparation
For thyme mashed potatoes:
Step 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. 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:
Step 2
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
Step 3
Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
Step 3
Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
Step 4
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.
Step 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.
Step 6
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.