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Lemon-Paprika Tilapia with Potato-Rutabaga Mash

Lemon-Paprika Tilapia with Potato-Rutabaga Mash


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Ingredients

  • 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
  • 1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups)
  • 6 tablespoons (3/4 stick) butter, divided
  • 1/3 cup whole milk, warmed
  • 1 to 1 1/4 pounds tilapia fillets
  • 1 1/2 teaspoons paprika, divided
  • 3 tablespoons chopped fresh Italian parsley
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon finely grated lemon peel

Recipe Preparation

  • 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 in heavy 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 1/2 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.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 448.3 %Calories from Fat 44.8 Fat (g) 22.3 Saturated Fat (g) 13.3 Cholesterol (mg) 114.0 Carbohydrates (g) 35.6 Dietary Fiber (g) 5.2 Total Sugars (g) 8.3 Net Carbs (g) 30.4 Protein (g) 27.5Reviews Section


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Comments:

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  2. Fonzell

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  4. Yuma

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