Lemon-Paprika Tilapia with Potato Rutabaga Mash
Yukon Gold, peeled, cut into 1/2-inch cubes
peeled, cut into 3/4-inch cubes, about 1 each or 3 cups
divided, 3/4 stick
fresh Italian, chopped
heavy whipping cream
peel, finely grated
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.