Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette Salad Topped With Pomegranate Seeds
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
63
Spice
58
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Champagne Vinegar2 tsps
Dijon Mustard3 tbsps
Extra-Virgin Olive Oil1 cup
All-Purpose Flour1 cup
Pomegranate SeedsDirections:
1
In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks
2
Cover; process until smooth
3
With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time
4
If the mixture gets too thick, add the 1 tablespoon ice water
5
Season with the salt and pepper
6
Stir in pumpkin seeds
7
Refrigerate while making tilapia
8
Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes
9
Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess
10
Heat 2 skillets over high heat
11
Divide 3 tablespoons olive oil evenly between skillets
12
When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes
13
Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness
14
Transfer the fish to 6 individual plates
15
Garnish with the lemon wedges
16
Toss the lettuce with a portion of the dressing; divide among plates of fish
17
Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy