Tilapia With Butter Sauce, Potatoes & Peas
"Recipe source: Bon Appetit (January 2007)"
Original is 6 servings
Ingredients
- FOR POTATOES
-
-
-
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- FOR BUTTER SAUCE
Nutritional
- Serving Size: 1 (339.2 g)
- Calories 494
- Total Fat - 34.7 g
- Saturated Fat - 19.1 g
- Cholesterol - 92.7 mg
- Sodium - 270.5 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 6.8 g
- Sugars - 2.7 g
- Protein - 8.8 g
- Calcium - 65.4 mg
- Iron - 2.5 mg
- Vitamin C - 26.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the mashed potatoes: boil the potatoes until tender (20 minutes); drain and return to the pot; add butter, 6 tablespoons cream and thyme; mash and season with salt and pepper.
Step 2
To make the butter sauce: in a saucepan over medium heat simmer the vinegar and garlic until reduced to a thick syrup (5 minutes). Set aside.
Step 3
Cook the snap peas in boiling salted water until crisp tender (about 1 minute); drain and return to same pan. Set aside.
Step 4
Heat 1 tablespoon oil in each of 2 skillets over high heat. Sprinkle fish with salt and pepper. Saute until golden (2 minutes each side).
Step 5
Rewarm balsamic syrup over medium low heat and whisk in 1/2 cup butter one piece at a time.Add remaining butter (1 T) to peas and stir over medium heat until warmed. Season with salt and pepper.
Step 6
Divide potatoes, tilapia and peas among plates and drizzle with sauce.
Tips
No special items needed.
1 Reviews
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