Tilapia With Balsamic Butter Sauce, Tyme Mashed Potatoes, And Sugar Snap Peas - cooking recipe

Ingredients

Thyme Potatoes
3 lbs russet or yukon gold potatoes, peeled, quartered
4 1/2 TBL butter, room temperature
6 TBL (or more) warm whipping cream
1 1/2 TBL minced fresh thyme
Balsamic Butter Sauce
1/4 cup balsamic
1 garlic clove minced
2 cups sugar snap pears (strings removed)
2 TBL olive oil
six 4-5 ounce tilapia fillets
1/2 cup (1 stick) plus 1 TBL chilled unsalted butter, cut into 1/2 inch cubes

Preparation

For Thyme Mashed Potatoes

Boil potatoes until tender, about 20 minutes. Drain, return to pot. Add butter, 6 TBL cream, and thyme. Mash. Season with salt and pepper. (can be prepared 2 hours ahead, let stand at room temperature before re-heating).

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

Divide potatoes, tilapia, and peas among plates. Drizzle with sauce.