Tilapia With Balsamic Butter Sauce, Thyme Mashed Potatoes, and S

Submitted by Karen in CT

"A big hit"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• thyme mashed potatoes

• 3 lbs russet potatoes or 3 lbs yukon gold potatoes, peeled, quartered
• 4 1⁄2 tablespoons butter, room temperature
• 6 tablespoons warm whipping cream
• 1 1⁄2 tablespoons minced fresh thyme

• balsamic vinegar butter sauce

• 1⁄4 cup balsamic vinegar
• 1 garlic clove, minced
• 2 cups sugar snap peas, strings removed
• 2 tablespoons olive oil
• 6 (4 1/2 ounce) tilapia fillets
• 1⁄2 cup butter, plus
• 1 tablespoon butter
• chilled unsalted butter, cut into 1/2-inch cubes

directions

1. For thyme mashed potatoes:

2. Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.

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 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.
7. 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.
8. Divide potatoes, tilapia, and peas among plates; drizzle with sauce.