Tilapia with Potatoes and Asparagus
Preparation Time: 25 minutes
Estimated Cost: $12.50
Serving Size: 2
Ingredients:
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2 tilapia fillets
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⅓ of an onion
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1 large egg
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2 tablespoons of sour cream
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5 asparagus stems
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2 whole potatoes
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1 carrot
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cooking spray/vegetable oil
Utensils:
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Cutting board
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Knife (medium)
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Potato peeler
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Grater (shredder)
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Small bowl
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Frying pan (preferably 2)
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Spatula
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Pan (boiling water)

Directions
Asparagus:
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Rinse asparagus in sink, cut off any sections that appear to be dark in color
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Fill ¼ of pan with water and apply medium heat
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Put asparagus in water, test often until asparagus is bendable and soft
Potatoes:
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Peel and dice onions into small using a cutting board and medium sized knife pieces
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Put small amount of oil in pan and distribute with spatula
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Scrape diced onion into oil and begin to sauté on medium heat
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Rinse the carrot thoroughly and using the grater, shred the entire carrot
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Add the shredded carrot to the sautéing onions
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Stir occasionally until both are golden brown
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Peel the potato skin until all skin is removed
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Chop the peeled potatoes into medium-small chunks
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Place a small amount of oil in the second pan, and evenly distribute (just as we did in the first pan)
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Place chopped potatoes in oil and heat on low or medium strength until golden brown (roughly 13 minutes)
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Combine the contents of one pan into the other and remain heating on medium-low strength for about a minute
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Add salt and pepper (Optional)
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Set aside sautéed items and clean frying pan.
Tilapia:
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Place tilapia fillets in now cleaned pan with a small amount of oil
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Mix sour cream and raw egg together in small bowl using a spoon, while tilapia is frying
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When tilapia turns white, evenly spread mixture on top of the fish. Cook for another minute or two

