Tilapia with Balsamic Butter Sauce

I got this recipe from the Bon Appetit web site. I wasn't sure how it was going to turn out after I began cooking because making the sauce the smell of the vinegar was SO strong. Think .. making Easter eggs.

BALSAMIC BUTTER SAUCE
1/4 cup balsamic vinegar
1 garlic clove, minced

1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes.

2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets

Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Feedback: The sauce when finished wasn't at all overpowering and I think this may go into my book as one of my favorite tilapia recipes.

The asparagus risotto cake I can not take credit for. I purchased it at the deli of a local Oliver's Market (so it was sure to be wonderful). It was good, though if I purchased them again I believe I would sprinkle the top with fresh shaved parmesan cheese for slightly more flavor. For $1.99 a cake I can't complain ...