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Prep 25min
Total25min
Servings4
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Ingredients
Dressing
1
tablespoon honey
1
tablespoon rice vinegar
2
teaspoons grated gingerroot
1/2
teaspoon salt
Salad
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
Fish
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
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Steps
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.
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Panko is the Japanese word for "bread crumbs." Unlike traditional bread crumbs, panko is made from the soft, tender centers of bread instead of the crust, which gives a light and crunchy texture.
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