Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 cup butter unsalted chilled cut into 1/2-inch cubes (1 stick)
• 4.5 tablespoons butter room temperature
• 1.5 tablespoons thyme sprigs fresh minced
• 1  garlic clove minced
• 2 tablespoons olive oil 
• 2 cups sugar snap peas 
• 24 ounce tilapia 
• 6 tablespoons whipping cream ()
• 3 pounds yukon gold potatoes peeled quartered

Equipment

• frying pan
• sauce pan
• whisk
• pot

Directions

1. Boil potatoes until tender, about 20 minutes.
2. Drain; return to pot.
3. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead.
4. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
5. Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
6. Cook snap peas in boiling salted water until crisp-tender, about 1 minute.
7. Drain. Return to same pan; set aside.
8. Heat 1 tablespoon oil in each of 2 large skillets over high heat.
9. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
10. Rewarm balsamic syrup over medium-low heat.
11. Whisk in 1/2 cup butter 1 piece at a time.
12. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
13. Divide potatoes, tilapia, and peas among plates; drizzle with sauce.