Best Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette Salad Topped With Pomegranate Seeds Recipes
SEARED LEMON PEPPER TILAPIA
Enjoy This recipe created with Progresso® bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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 Facts : Calories 1180, Carbohydrate 34 g, Cholesterol 230 mg, Fat 18, Fiber 2 g, Protein 43 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g
LEMON PEPPER TILAPIA
Make and share this Lemon Pepper Tilapia recipe from Food.com.
Provided by Lechef in Boise ID
Categories Tilapia
Time 9m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large frying pan, melt butter on a med heat.
- Add oil.
- Put fish in pan.Season with lemon pepper and salt.
- Turn in 3 minutes and season other side, cook for 4 more minutes.
- Serve.
CREAMY BALSAMIC DRESSING
This creamy balsamic dressing works really well on cucumber salad, but you can use it on any type of mixed green salads as well.
Provided by Ursel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine balsamic vinegar, oil, sugar, salt, and garlic in a cup and mix well. Stir in cream and mix well.
Nutrition Facts : Calories 194 calories, Carbohydrate 5.1 g, Cholesterol 20.4 mg, Fat 19.5 g, Protein 0.4 g, SaturatedFat 4.5 g, Sodium 591 mg, Sugar 4.3 g
SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE
Make and share this Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette recipe from Food.com.
Provided by Progresso Recipe St
Categories Salad Dressings
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
- Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Nutrition Facts : Calories 610, Fat 50.8, SaturatedFat 8.2, Cholesterol 179.8, Sodium 306.2, Carbohydrate 9.9, Fiber 1.4, Sugar 2.3, Protein 30.8
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