One of our favorite new recipies

Jason, Nate and Elin all like it - so I think that is a pretty good endorsement! See my notes in parenthesis for a lower fat version of the Balsamic Sauce and mashed potatoes.

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

Bon Appétit - January 2007

Yield: Makes 6 servings

Thyme Mashed Potatoes

3 pounds russet or Yukon Gold potatoes, peeled, quartered

4 1/2 tablespoons butter (I cut this significantly - 1-2T) - room temperature

6 tablespoons (or more) warm whipping cream (I use skim milk)

1 1/2 tablespoons minced fresh thyme

Balsamic Butter Sauce

1/4 cup balsamic vinegar (I use 1/3+c)

1 garlic clove, minced

Peas, Fish

2 cups sugar snap peas, strings removed

2 tablespoons olive oil

6, 4- to 5-ounce tilapia fillets

1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes (I use 1-2T not the whole half a stick - this is why I add more vinegar)

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. 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.

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

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

Heat 1 tablespoon olive 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.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time (1-2 T).

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

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