Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds

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Description

Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.

Ingredients

  • ¼ cup champagne vinegar (or other high-quality white wine vinegar)
  • 2 teaspoons Dijon mustard
  • ½ shallot, finely chopped
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 each egg yolks, from pasteurized eggs
  • 1 cup pumpkin seed oil or extra-virgin olive oil
  • 1 cup extra-virgin olive oil
  • 1 tablespoon ice water, if needed
  • ½ teaspoon sea salt, preferably gray salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup pumpkin seeds, toasted lightly in oven
  • ⅓ cup all-purpose flour
  • 2 large eggs eggs, beaten
  • 2 cups Progresso® lemon pepper Panko crispy bread crumbs
  • 6 (6 ounce) tilapia fillets
  • 3 tablespoons extra-virgin olive oil
  • ½ lemon, cut into wedges
  • 3 small (blank)s small heads of butter lettuce, washed and dried well, torn
  • ½ cup pomegranate seeds

Instructions

  1. In food processor
  2. place the vinegar
  3. mustard
  4. shallot
  5. thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running
  6. add the 1 cup pumpkin seed oil and then the 1 cup olive oil
  7. 1 tablespoon at a time. If the mixture gets too thick
  8. add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
  9. Place the flour
  10. 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally
  11. dredge on both sides in bread crumbs
  12. shaking off the excess.
  13. Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot
  14. add the fish; reduce heat to medium
  15. and cook until nicely browned
  16. about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork)
  17. about 4 minutes
  18. depending on thickness.
  19. Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all
  20. and enjoy.

Prep Time: 35 mins

Total Time: 40 mins

Servings: 6

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