Name: Pan-Seared Tilapia with Sweet Pea Puree
Yield: Serves 4 (serving size: about 1/4 cup pea mixture, 1 fish fillet, and about 3 tablespoons sauce)
Ingredients: 8 ounces frozen green peas, thawed; ¾ cup unsalted chicken stock, divided; 1 tablespoon ricotta cheese; 1 tablespoon chopped fresh mint; .88 teaspoon kosher salt, divided; 2 garlic cloves; 4 (6-ounce) tilapia fillets; ¾ teaspoon black pepper; 1 tablespoon olive oil, divided; 2 tablespoons thinly sliced shallots; ½ cup dry white wine; ¼ cup fresh lemon juice; 2 teaspoons unsalted butter

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tenquilts

08/06/2018

Loved the tilapia and the sauce - so rich I didn't believe I was eating a Cooking Light recipe! I did not care for the pea puree - my husband did but said it did not really go with the fish or the sauce.

dietcokeheaven

05/11/2016

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.

Dbrooke

03/29/2016

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

BKeddy

03/18/2016

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!

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Pan-Seared Tilapia with Sweet Pea Puree

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