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Lemon-Paprika Tilapia with Potato Rutabaga Mash

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Submitted by happyzhangbo

Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.

YIELD

4 servings

PREP

10 min

COOK

24 min

READY

52 min

Lemon-paprika tilapia with potato rutabaga mash is the low-effort weeknight plate that eats like a neighborhood bistro dinner. Tilapia fillets get a quick dusting of sweet paprika, salt, and pepper, then hit a butter-foaming skillet for roughly two minutes a side until the flesh flakes clean.

The mash is the secret. Equal parts Yukon Gold potatoes and rutabaga go into one pot. Rutabaga brings a soft peppery sweetness potato alone cannot, and the two vegetables mashed together with butter and warm whole milk land creamier than either one solo. The same skillet that cooked the fish then builds the sauce: shallots softened in the fishy butter, deglazed with a full cup of white wine, finished with cream, parsley, lemon peel, and a final hit of paprika.

Pro Tips

  • Cube the rutabaga smaller than the potato. Rutabaga is denser and takes longer to soften, so matching sizes will leave you with mushy potato and firm rutabaga.
  • Dry the vegetables in the pan over heat for a minute before adding butter. Evaporating the surface water keeps the mash from tasting watered-down.
  • Warm the milk before adding. Cold milk hitting hot starchy vegetables cools the pan and the mash goes gluey instead of fluffy.
  • Do not skip reducing the wine by half. The alcohol bite needs to cook off before the cream goes in or the sauce tastes sharp.

Variations

  • Swap tilapia for cod, haddock, or any firm white fillet.
  • Add a spoon of capers and a handful of chopped dill to the sauce for a Scandinavian turn.
  • Use smoked paprika instead of sweet for a deeper, barbecue-edged flavor.

Ingredients

1 453.6
POUND G POTATOES
Yukon Gold, peeled, cut into 1/2-inch cubes
1 453.6
POUND G RUTABAGA (SWEDE)
peeled, cut into 3/4-inch cubes, about 1 each or 3 cups
6 90
TABLESPOONS ML BUTTER
divided, 3/4 stick
79
CUP ML MILK
whole, warm
1 453.6
POUND G TILAPIUM
fillets *
1 ½ 7.5
TEASPOONS ML PAPRIKA
divided
¼ 59
CUP ML SHALLOT
chopped *
1 237
CUP ML WHITE WINE
dry *
3 45
TABLESPOONS ML PARSLEY LEAVES
fresh Italian, chopped
2 30
TABLESPOONS ML HEAVY WHIPPING CREAM
1 5
TEASPOON ML LEMONS
peel, finely grated

Directions

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.

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.

Divide potato-rutabaga mash among plates.

Place fish alongside mash.

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 ½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 329 56% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 162mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 18%
Sugars g
Protein 9g
Vitamin A 25% Vitamin C 57%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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