Saturday, November 15, 2008

I'm on a seafood diet. I see food and eat it. HA!

Agnes wanted to have fish for dinner tonight. She loves fish. I am not talking about breaded fish sticks (well, who doesn't like those) but really fish. She will eat halibut, salmon, tilapia, cod, basa, and all sorts of other seafood. The other night she ate a plate of squid and razor clams. She is such a cool kid!!

Our Safeway here is having a sale on fresh tilapia for 3.99 a pound. Yeah, it doesn't get any cheaper than that. In Denver we were lucky to get it for 10.00 or so. The seafood here is so CHEAP! So, Agnes and I decided to make:

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

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

Balsamic butter sauce
1/2 cup balsamic vinegar
2 garlic cloves, minced

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

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.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. Sauté fish until golden, about 2 minutes per side.
Rewarm balsamic syrup over medium-low heat. Whisk in 3/4 cup butter 1 piece at a time.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.


I put the mashers on the plate, a piece of tilapia on top, drizzled the sauce on top and served the sugar snap peas on the side .

OMG! It was so good. The sauce is freaking awesome! I wanted to lick my plate clean. Agnes cleaned her plate. She kept moaning "mmmmm, fish good, mmmm".

The masher took the most time. If you grabbed some premade mashers from your deli or even the ones in the refrigerator cases at your grocery store this meal would take 10 minutes from start to finish. I sprinkled our sugar snap peas with some sea salt and tossed them in a Ziploc zip & steam bags (I can't live without these things) for about 3 minutes and they were perfect.

You must try this dinner!

4 comments:

Dale said...

Yum! You're right, I must!

Jody said...

This looks awesome. I will have to try it.

Kate said...

Mmmmm.... I've always been afraid to cook fish. This doesn't sound hard at all! I think I could do it.

Kate said...

Mmmmm.... I've always been afraid to cook fish. This doesn't sound hard at all! I think I could do it.