Tilapia with Cucumber Salad

 

1

tablespoon honey

1

tablespoon rice vinegar

2

teaspoons grated gingerroot

1/2

teaspoon salt

1/2

medium cucumber, cut in half lengthwise, thinly sliced

1/4

red bell pepper, diced

3

green onions, thinly sliced

1

teaspoon chopped fresh cilantro

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon lemon-pepper seasoning

1

cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs

1

egg

4

tilapia or other white fish fillets (6 oz each)

4

tablespoons vegetable oil

• 1 In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• 2 On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
• 3 In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.