Seared Lemon Pepper Tilapia With Creamy Pumpkin See

Name: Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Pumpkin Seed Dressing; 1/4 cup champagne vinegar (or other high-quality white wine vinegar); 2 teaspoons Dijon mustard; 1/2 shallot, finely chopped; 2 teaspoons finely chopped fresh thyme leaves; 2 egg yolks, from pasteurized eggs; 1 cup pumpkin seed oil or 1 cup extra virgin olive oil; 1 cup extra virgin olive oil; 1 tablespoon ice water, if needed; 1/2 teaspoon sea salt, preferably gray salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup pumpkin seeds, toasted lightly in oven; Tilapia; 1/3 cup all-purpose flour; 2 eggs, beaten; 2 cups Progresso® lemon pepper panko crispy bread crumbs; 6 tilapia fillets, 5 to 6 oz each; 3 tablespoons extra virgin olive oil; 1/2 lemon, cut into 6 wedges; Salad; 3 small head butter lettuce, washed and dried well, torn; 1/2 cup pomegranate seeds

Servings: persons

Creamy Pumpkin Seed Dressing
1/4 cup champagne vinegar (or other high-quality white wine vinegar)
2 teaspoons Dijon mustard
1/2 shallot, finely chopped
2 teaspoons finely chopped fresh thyme leaves
2 egg yolks, from pasteurized eggs
1 cup pumpkin seed oil or 1 cup extra virgin olive oil
1 cup extra virgin olive oil
1 tablespoon ice water, if needed
1/2 teaspoon sea salt, preferably gray salt
1/4 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds, toasted lightly in oven
Tilapia
1/3 cup all-purpose flour
2 eggs, beaten
2 cups Progresso® lemon pepper panko crispy bread crumbs
6 tilapia fillets, 5 to 6 oz each
3 tablespoons extra virgin olive oil
1/2 lemon, cut into 6 wedges
Salad
3 small head butter lettuce, washed and dried well, torn
1/2 cup pomegranate seeds

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.
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.
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.
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.
5
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.

1394

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Creamy Pumpkin Seed Dressing, 1/4 cup champagne vinegar (or other high-quality white wine vinegar), 2 teaspoons Dijon mustard, 1/2 shallot, finely chopped, and more.

Yes, Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions