Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

By Heritage330

Ingredients

• For 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
• For 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

Details

Adapted from epicurious.com

Preparation

Step 1

For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot.

Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.

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 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.

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.

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