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

Name: Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds recipe
Prep time: 35 min
Cook time: 15 min
Yield: 6 servings
Cuisine: Global
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

by Marion Castro 1 year ago

4.5 (2)

1339.7 kcal

60.1 g carbs

Share recipe

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

Directions

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.

Nutrition Facts

serving: 6 servings

calories: 1339.7 kcal

carbohydrates: 60.1 g

protein: 46.4 g

saturated fat: 16.2 g

cholesterol: 191.9 mg

sodium: 1457.1 mg

fiber: 2.9 g

sugar: 4.6 g