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Pan-Seared Tilapia with Sweet Pea Puree

Photo: Jennifer Causey Styling: Lindsey Lower

Yield

Serves 4 (serving size: about 1/4 cup pea mixture, 1 fish fillet, and about 3 tablespoons sauce)

This lightly sweet, herby puree radiates with spring flavor and color.  

Ingredients

  • 8 ounces frozen green peas, thawed
  • 3/4 cup unsalted chicken stock, divided
  • 1 tablespoon ricotta cheese
  • 1 tablespoon chopped fresh mint
  • 7/8 teaspoon kosher salt, divided
  • 2 garlic cloves
  • 4 (6-ounce) tilapia fillets
  • 3/4 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons thinly sliced shallots
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 2 teaspoons unsalted butter

Nutrition Information

  • calories 292
  • fat 8.9 g
  • satfat 3 g
  • monofat 4.2 g
  • polyfat 1 g
  • protein 39 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 92 mg
  • iron 2 mg
  • sodium 601 mg
  • calcium 38 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process until smooth.

  2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and 2 fillets.

  3. Add shallots to pan; cook 1 minute. Add wine and juice; bring to a boil. Cook 3 minutes. Add remaining 10 tablespoons stock. Boil 3 minutes. Stir in butter.

  4. Divide pea mixture and fillets among 4 serving plates; drizzle shallot mixture evenly over fish.