Seared Lemon PepperTilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds

 

1/4

cup champagne vinegar (or other high-quality white wine vinegar)

2

teaspoons Dijon mustard

1/2

shallot, finely chopped

2

teaspoons finely chopped fresh thyme leaves

2

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

1/2

teaspoon sea salt, preferably gray salt

1/4

teaspoon freshly ground black pepper

1/4

cup pumpkin seeds, toasted lightly in oven

1/3

cup all-purpose flour

2

eggs, beaten

2

cups Progresso® lemon pepper panko crispy bread crumbs

6

tilapia fillets, 5 to 6 oz each

3

tablespoons extra-virgin olive oil

1/2

lemon, cut into 6 wedges

3

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

1/2

cup pomegranate seeds

• 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.