Ingredients: 3 large pieces of fresh Tilapia (slightly salted and peppered) 3 large yellow or white potatoes - peeled and cut 1 large chopped Spanish onion 2 chopped scallions 1 whole roasted clove of garlic Chopped parsley (1 tbsp) Salt and pepper (grind peppercorn) to taste 2 tbsp of heavy cream 1 stick of Crisco cooking shortening or lard (if you want the authentic ghetto taste) or butter	Directions Boil potatoes until soft when pierced with fork. Smashed them, adding almost a whole stick of butter, half roasted garlic, parsley, heavy cream and salt and pepper to taste. Set aside. In a large skillet sauté onion and scallion in cooking shortening or butter, on medium to high heat. Optional: Add 2-3 cloves of the roasted garlic, when the onion's are a bit cooked but not yet crispy. When the onions are a slightly brown and crispy, add the fish on top and cover to steam a bit. When the first starts to turn a little white, turn over with a large spatula, once. Add the smashed potatoes and then fold them into the onions and fish. Turn up the heat until it begins to crisp. That's it! So good! A bit fattening but so good! Oh, you should balance it out with sautéed spinach or something green so you don't feel so guilty! Oh! And a nice bottle of light crisp white, not to dry (Pinot Grigio or Chablis). By the way, my girlfriend, Ileana, said that you should cook the onions with olive oil instead of the shortening or lard, so it won't be so fattening. It won't taste as good, but it could work. Enjoy!

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