Tilapia & Root Vegetable Mash

Recipe Directions

1. For best results, take the tilapia out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Pour the root vegetables (a) and stock (b) into a medium sauce pot. Season with a pinch of salt. Put the pot over medium-high heat and bring up to a boil. Once boiling, turn down to medium-low and simmer for 10 minutes.
3. When the vegetables have simmered for 10 minutes, prepare the relish (but keep the root vegetables simmering on medium-low). Pour the field peas (c) into a mixing bowl. Add the remoulade (d) and stir with a metal spoon to coat the peas with the sauce.
4. Check the root vegetables. If they look dry, add 1-2 ounces of water to the pot. Keep the vegetables simmering on medium-low.
5. Cut open the package of tilapia (e) and place on a plate. Season on both sides with a pinch of salt and pepper. Make sure the nice-looking side of the fish is facing up. Pour the blackening spice (f) onto this side of the fish. Use your hands to evenly spread the spices around and press them down into the filets.
6. After the fish is coated, return to the root vegetables in the pot. Most of the liquid should be gone. Add the honey thyme butter & cream reduction (g) to the pot and stir to incorporate. Use a wooden spoon to mash the vegetables against the side of the pot until they have small lumps of a similar size. Let the vegetables rest in the pot off the heat while you cook the fish.
7. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the tilapia fillets in the pan with the spice side down. Cook for 3 minutes without touching the fish. After 3 minutes, flip the tilapia over and cook for another 2 minutes.
8. When the tilapia is cooked to your liking, place the fish on one side of your serving plate. Spoon the root vegetable mash on the other side of the plate. Arrange the field pea relish between the fish and the mash. The three components taste best together in one bite.