Earl Cooks Pan Seared Tilapia and Taters with Tomaters

PO-TA-TOES as Samwise tells us, and TO-MA-TOES as Webster tells us. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes. White and mild they are often served on today's restaurant menus.

Tonight, I am again using a frozen product that I can easily pan sear. It is already garlic and herb seasoned. It is from a company called Sea Cuisine, which is available at every market in my area, and the warehouse

stores too. They must be doing something right. I have cooked their fish before, and have been pleased each time. This is the first time I have tried their tilapia, but I have no concerns.

The package comes with 2 fillets about 4½ ounces each. Both are frozen overlapping, so you will need to gently coax them apart to cook.

I decide to serve the fish with some hash brown potatoes, which is made easy by the hot pan I will be using to pan sear the fish.

For the hash browns:
Step1: Bake some medium sized potatoes (I used 3 Yukon Gold potatoes). You can also microwave bake them. I cover them in olive oil and kosher salt.
Step 2: Shred them on a box grater, using the coarsest side. Season them thoroughly with salt, pepper and any other seasoning you like on yours. I added some herbs and garlic powder to match the flavors of the fish.

  Add the potatoes to the preheated skillet first because they will need more time to brown. After one side of the potatoes have browned, flip them and add the fish to the same pan. You may also do this in 2 separate pans, especially if you have more to feed.
Allow the fillets to cook 5-6 minutes per side.

I chose to add a fresh touch with some cherry tomatoes and I used a small amount of tartar sauce for the fish, but my wife chose lemon.

Result & Conclusions
This was a tasty meal even though by the time I cooked it, it had a sameness to the color. My wife commented that the hash browns were so good she didn't even need ketchup!