Lemon-Paprika Tilapia with Potato-Rutabaga Mash |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Rutabaga adds an appealing, slightly sweet flavor to the potatoes. Ingredients:
1 pound yukon gold potatoes, peeled, cut into 1/2-inch cubes |
1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups) |
6 tablespoons (3/4 stick) butter, divided |
1/3 cup whole milk, warmed |
1 to 1 1/4 pounds tilapia fillets |
1 1/2 teaspoons paprika, divided |
1/4 cup chopped shallots |
1 cup dry white wine |
3 tablespoons chopped fresh italian parsley |
2 tablespoons heavy whipping cream |
1 teaspoon finely grated lemon peel |
Directions:
1. Place potatoes and rutabaga in medium saucepan. Add enough cold water to cover by 2 inches; sprinkle generously with salt. Boil until vegetables are tender, about 18 minutes. Drain; return vegetables to pot. Stir over medium heat 1 minute to dry out slightly. Add 4 tablespoons butter; mash to coarse puree. Stir in warm milk. Season to taste with salt and pepper.
2. Sprinkle tilapia fillets with salt and pepper and 1 teaspoon paprika. Melt remaining 2 tablespoons butter large skillet over medium-high heat. Add fish and cook until just opaque in center, about 2 minutes per side.
3. Divide potato-rutabaga mash among plates. Place fish alongside mash.
4. Add shallots to skillet and sauté until beginning to soften, about 2 minutes. Add white wine and boil until reduced by about half, about 3 minutes. Add parsley, whipping cream, lemon peel, and 1/2 teaspoon paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutabaga mash.
5. Per serving: 448.3 calories, 44.8 % calories from fat, 22.3 g fat, 13.3 g saturated fat, 114.0 mg cholesterol, 35.5 g carbohydrates, 5.2 g dietary fiber, 8.3 g total sugars, 30.4 g net carbohydrates, 27.5 g protein Nutritional analysis provided by Bon Appétit
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