This lightly sweet, herby puree radiates with spring flavor and color.
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
Est. added sugars 0g
How to Make It
Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process until smooth.
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.
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.
Divide pea mixture and fillets among 4 serving plates; drizzle shallot mixture evenly over fish.