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.

INGRIDIENT

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) small heads of butter lettuce, washed and dried well, torn

½ cup pomegranate seeds

DIRECTION

Step: 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.

Step: 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.

Step: 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.

Step: 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 FACT

Per Serving: 1340 calories; protein 46.4g; carbohydrates 60.1g; fat 101.9g; cholesterol 191.9mg; sodium 1457.1mg.

Fruit salad is morely of the easiest salads to produce . It is more in fibre and water content . As fruits contain natural sweetness , you must have them for breakfast . The sweetness in it will give you enough energy for the 24 hours and deal with your get sugar producer cravings too.

Salads is sometimes get a not good for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

10-Minute Tomato Basil Salad Author : nshawger

100% Fruit Cake Author : InTheKitchen

12-Second Coleslaw Author : Chef John

20 Second Salad Author : Sunflower

3 P Salad Author : sueb