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

  • 6servings
  • 1340calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsSelenium, Zinc, Natrium, Fluorine, Manganese, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Creamy Pumpkin Seed Dressing:

  2. 1/4 cup champagne vinegar (or other high-quality white wine vinegar)

  3. 2 teaspoons Dijon mustard

  4. 1/2 shallot, finely chopped

  5. 2 teaspoons finely chopped fresh thyme leaves

  6. 2 egg yolks, from pasteurized eggs

  7. 1 cup pumpkin seed oil or extra-virgin olive oil

  8. 1 cup extra-virgin olive oil

  9. 1 tablespoon ice water, if needed

  10. 1/2 teaspoon sea salt, preferably gray salt

  11. 1/4 teaspoon freshly ground black pepper

  12. 1/4 cup pumpkin seeds, toasted lightly in oven

  13. Tilapia:

  14. 1/3 cup all-purpose flour

  15. 2 eggs, beaten

  16. 2 cups Progresso® lemon pepper Panko crispy bread crumbs

  17. 6 (6 ounce) tilapia fillets

  18. 3 tablespoons extra-virgin olive oil

  19. 1/2 lemon, cut into wedges

  20. Salad:

  21. 3 small heads of butter lettuce, washed and dried well, torn

  22. 1/2 cup pomegranate seeds

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

  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.

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