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Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds Recipe

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Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds Recipe

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    Ingredients :

  • ¼ cup champagne vinegar (or other high-quality white wine vinegar)
  • 2 teaspoons Dijon mustard
  • ½ shallot, finely chopped
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 each 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
  • ½ teaspoon sea salt, preferably gray salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup pumpkin seeds, toasted lightly in oven
  • Methods :

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

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