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

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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."

Ingredients :

• Creamy Pumpkin Seed Dressing:
• 1/4 cup champagne vinegar (or other high-quality white wine vinegar)
• 2 teaspoons Dijon mustard
• 1/2 shallot, finely chopped
• 2 teaspoons finely chopped fresh thyme leaves
• 2 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
• 1/2 teaspoon sea salt, preferably gray salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup pumpkin seeds, toasted lightly in oven
• Tilapia:
• 1/3 cup all-purpose flour
• 2 eggs, beaten
• 2 cups Progresso® lemon pepper Panko crispy bread crumbs
• 6 (6 ounce) tilapia fillets
• 3 tablespoons extra-virgin olive oil
• 1/2 lemon, cut into wedges
• Salad:
• 3 small heads of butter lettuce, washed and dried well, torn
• 1/2 cup pomegranate seeds

Instructions :

Prep : 35M	Cook : 6M	Ready in : 40M

• 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.

Notes :

• Note: Recipe makes 2 1/2 cups salad dressing. Nutrition information includes the entire amount of salad dressing, not all of which is used in this recipe.
• Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

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