Tilapia with Balsamic Butter Sauce

Here's a recipe that adds great flavor to a menu of simply prepared ingredients: tilapia, mashed potatoes and sugar snap peas (although I substitued some simply sauteed spinach since I had it on hand).


Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas
Makes 6 servings.
From Bon Appetit.


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 (or milk for a lower-fat option)
1 1/2 tablespoons minced fresh thyme


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.


Sugar Snap Peas
2 cups sugar snap peas, strings removed

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.


Add 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Tilapia
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets


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.


Balsamic Butter Sauce
1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes


Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.


When all components of meal are ready, rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time.


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