Lemon-Paprika Tilapia with Potato Rutabaga Mash
.
Yield
4 servingsPrep
10 minCook
24 minReady
52 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
Yukon Gold, peeled, cut into 1/2-inch cubes |
|
| 1 | pound |
rutabaga (swede)
peeled, cut into 3/4-inch cubes, about 1 each or 3 cups |
|
| 6 | tablespoons |
butter
divided, 3/4 stick |
|
| ⅓ | cup |
milk
whole, warm |
|
| 1 | pound |
tilapia
fillets |
* |
| 1 ½ | teaspoons |
paprika
divided |
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | cup |
white wine
dry |
*
|
| 3 | tablespoons |
parsley leaves
fresh Italian, chopped |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | teaspoon |
lemon
peel, finely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
Yukon Gold, peeled, cut into 1/2-inch cubes |
|
| 453.6 | g |
rutabaga (swede)
peeled, cut into 3/4-inch cubes, about 1 each or 3 cups |
|
| 9E+1 | ml |
butter
divided, 3/4 stick |
|
| 79 | ml |
milk
whole, warm |
|
| 453.6 | g |
tilapia
fillets |
* |
| 7.5 | ml |
paprika
divided |
|
| 59 | ml |
shallots
chopped |
*
|
| 237 | ml |
white wine
dry |
*
|
| 45 | ml |
parsley leaves
fresh Italian, chopped |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 5 | ml |
lemon
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.
