Tilapia with Rustic Mashed Potatoes and Peruvian Avocado
In a large pot, boil the potatoes until soft. Drain and mash in the pot while still hot. Return the pot to the stove, add the cream and butter, and mix well. Add the peas, red bell pepper, mustard, and 1 teaspoon chives. Season with salt, pepper, and nutmeg, and then add the avocado. Keep warm.
In a large skillet, heat the olive oil over medium heat and cook the fish until lightly browned, about 3 minutes per side. Season with salt and pepper. Garnish with the remaining chives and serve with the mashed potatoes.
Difficulty level: medium
1 ½ pounds Idaho potatoes, peeled
3 tablespoons heavy cream
1 tablespoon unsalted butter
¾ cup peas, cooked
3 tablespoons finely chopped red bell pepper
2 tablespoons coarse mustard (with seeds)
3 teaspoons minced chives, divided Salt and pepper
1/8 teaspoon ground nutmeg
1 Peruvian avocado, pitted, peeled, and cubed
3 tablespoons olive oil
1 pound fresh tilapia fillets