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

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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

Nutrition Info

1339.7 calories
carbohydrate: 60.1 g
cholesterol: 191.9 mg
fat: 101.9 g
fiber: 2.9 g
protein: 46.4 g
saturatedFat: 16.2 g
servingSize: -
sodium: 1457.1 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.

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