My Tilapia Tragedy

Today was a trying day all around. I started sleeping through the alarm for an hour. Then, I was so irritable at work. I mean literally every little thing just got under my skin. After a while, I decided I needed a break, so I called Roberto at work and told him to meet me at Five Guys, yum! Well, that cheered me up a bit.
Then, it is off to pick up the light of my life. Apparently, is wasn't his day and what a crankpot he was, bleck! So, I picked up some Tilapia and found a scrumptious sounding recipe. I made rice pilaf since I am cutting carbs I don't care for rice so I won't be tempted to eat it. Broccoli was is now Jake's new fave food. "Daddy More Bockli Peaz!" All was going well, except my fish sauteeing skills are not the greatest. I tried to save the delectable fish but it too late.

The below video pretty much sums up what happened to the fish. Sorta!

Here is the recipe, it was as scrumptious as it sounded!

Tilapia with Balsamic Butter Sauce

(I am including the mashed potato recipe, I did not make them)

Sorry, picture to come, computer having issues!

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

• 1/4 cup balsamic vinegar
• 1 garlic clove, 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

Preparation

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 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Later!