Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds
Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.
- Preparation:
- Total:
- Serves: 6 persons
Ingredients
- ¼cup champagne vinegar (or other high-quality white wine vinegar)
- 2teaspoons Dijon mustard
- ½shallot, finely chopped
- 2teaspoons finely chopped fresh thyme leaves
- 2each egg yolks, from pasteurized eggs
- 1cup pumpkin seed oil or extra-virgin olive oil
- 1cup extra-virgin olive oil
- 1tablespoon ice water, if needed
- ½teaspoon sea salt, preferably gray salt
- ¼teaspoon freshly ground black pepper
- ¼cup pumpkin seeds, toasted lightly in oven
- ⅓cup all-purpose flour
- 2large eggs eggs, beaten
- 2cups Progresso® lemon pepper Panko crispy bread crumbs
- 6(6 ounce) tilapia fillets
- 3tablespoons extra-virgin olive oil
- ½lemon, cut into wedges
- 3small (blank)s small heads of butter lettuce, washed and dried well, torn
- ½cup pomegranate seeds
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.