Great easy recipe from Cooking Light. Modified to reduce dairy and adjust prep time to be more realistic.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 8 ounces green peas fresh or frozen and thawed
- 3/4 cup unsalted chicken stock divided
- 1 tablespoon cottage cheese or ricotta
- 1 tablespoon fresh mint or 1 tsp dried
- 1 teaspoon kosher salt divided
- 2 garlic cloves
- 4 tilapia fillets 6 oz each
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil divided
- 2 tablespoons shallots sliced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 teaspoons unsalted butter
Ingredients
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Instructions
- Combine peas, 2 tablespoons stock, cheese, mint, 1/2 teaspoon salt, and garlic in a food processor; process until smooth.
- Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a non-stick skillet over medium-high heat. Add 1-1/2 teaspoons oil and 2 filets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining oil and 2 filets.
- Thinly slice shallot and add to pan; cook 1 minute. Add wine and juice; bring to a boil. Cook 3 minutes. Add remaining 10 tablespoons stock. Simmer 3 minutes, then stir in butter.
- Divide pea mixture and filets among 4 serving plates; drizzle shallot mixture evenly over fish.f
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