Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds recipe
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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
Nutrition Info
- 1339.7 caloriescarbohydrate: 60.1 gcholesterol: 191.9 mgfat: 101.9 gfiber: 2.9 gprotein: 46.4 gsaturatedFat: 16.2 gservingSize: -sodium: 1457.1 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds
Directions
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In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover, process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish, reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
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, and enjoy.