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

1 Reviews

Prep: 35 min
Ready In: 40 min

“Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.” - by Progresso®

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
1340 cal
67%

Fat
101.9 g
157%

Carbs
60.1 g
19%

Based on a 2,000 calorie diet

Reviews (1)

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Blondeprincess

Aug. 3, 2011

"This was amazing! I didn't make any changes to this dish. I was able to find the pumpkin seeds already toasted which cut down on my prep time. Word of warning give yourself some wiggle room on the ..." See moreprice of pumpkin seed oil, especially if you're on a budget! It's something you will want to use - but it's NOT cheap!"

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