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

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

by Marion Castro 1 year ago
4.5 (2)
1339.7 kcal
60.1 g carbs
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. 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. 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. 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. 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