Name: Pan-Seared Tilapia With Sweet Pea Puree
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process until smooth.
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.
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.
4
Divide pea mixture and fillets among 4 serving plates; drizzle shallot mixture evenly over fish.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pan-Seared Tilapia With Sweet Pea Puree

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