Photo: Jennifer Causey Styling: Lindsey Lower
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.


How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

All about the sauce!

May 12, 2016
The sauce for the fish made the dish for me! Tangy and delicious! I wasn't as crazy about the pee puree, it was an interesting flavor with the mint and pees, wasn't terrible, just different.

Great fish, skip the pea puree

March 29, 2016
The fish and sauce were wonderful. Didn't like the pea puree at all.

Delicious Tilapia Recipe

March 18, 2016
I've made the Pan-Seared Tilapia with Sweet Pea Puree recipe, twice. It's a terrific recipe, worthy of serving to guests. I served with rice pilaf. The pea puree adds a novel and delicious touch to the fish. Highly recommended!