Here, Fishy, Fishy!

I cleaned out the freezer yesterday. It was... frightening.

What on earth possessed me to wrap turkey meatloaf in tinfoil a year ago without labeling what it was?! Sometimes I think my past self hates my future self.

Anyway, in the freezer clean-out, I found some tilapia filets I didn't know existed. We had some Yukon gold potatoes and green beans that were nearing their date of not-as-fresh, so I cooked up a dinner with them all.

--Photo borrowed from Harvest Select.

Hello, tilapia!

I know I've hit a home run when my husband comes downstairs and says, "Where did you come up with this? This is amazing!"

Needless to say, our current I-cook he-washes-dishes arrangement is going swimmingly. We are both very happy campers.

So I give you my last-minute fish-and-potatoes recipe. I hope it brings a smile to your loved one's face, too!

Tilapia
Ingredients:
4 Tilapia filets, fresh or thawed
2 T. butter
3 cloves garlic, coarsely chopped
1 t. lemon juice
salt and pepper to taste


Directions:
1. Heat butter in a medium skillet on medium heat until melted
2. Add garlic cloves and sautée until just softened
3. Cook tilapia filets in the pan, turning over when there's a nice brown sear on one side
4. Sprinkle with lemon juice, salt and pepper


Hash Browns
Ingredients:
1 pound Yukon gold potatoes, shredded
3 T. olive oil
1 T. fresh rosemary, chopped
1 small onion
salt and pepper to taste

1. In a large skillet, heat olive oil on medium-high heat. Sautée onion until softened.
2. Add potatoes and rosemary and let them brown on the bottom. Do NOT stir them.
3. Flip over hash browns when the bottoms are nicely browned. Cook on the other side until evenly browned.
4. Sprinkle with salt and pepper.

Tart Green Beans
Ingredients:
Fresh green beans (because frozen are icky)
2 T. sliced almonds
1 t. lemon juice
1 T. olive oil
salt and pepper to taste

1. In a medium saucepan, heat up water until it nears a boil
2. Add green beans and cook for 3-4 minutes (until they are al dente)
3. Remove beans from heat. Drain and run under cold water for a few seconds to stop the cooking.
4. Toss beans with lemon juice, almonds, olive oil, and salt and pepper.

What's lurking in YOUR freezer?