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

Name: Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 3 small heads butter lettuce, washed and dried well, torn; 59 milliliters champagne vinegar (or other high-quality white wine vinegar); 2 teaspoons dijon mustard; 2 egg yolks, from pasteurized eggs; 2 eggs, beaten; 79 milliliters all-purpose flour; 2 teaspoons finely chopped fresh thyme leaves; 1 Tbsp ice water, if needed; 1 lemon, cut into wedges; 237 milliliters pumpkin seed oil or extra-virgin olive oil; 473 milliliters progresso lemon pepper panko crispy bread crumbs; 118 milliliters pomegranate seeds; 59 milliliters pumpkin seeds, toasted lightly in oven; 1 teaspoons sea salt, preferably gray salt; 1 shallot, finely chopped; 1 kilograms tilapia fillets

Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free and pescatarian recipe has 385 calories, 43g of protein, and 12g of fat per serving. This recipe serves 6. A mixture of thyme leaves, butter lettuce, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, you might also like recipes such as Pan-seared Tilapia With Kale And Lemon Vinaigrette, Seared Lemon Pepper Tilapia, and Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette.

Ingredients

Servings:

0teaspoons

freshly ground black pepper 3small heads

butter lettuce, washed and dried well, torn 59milliliters

champagne vinegar (or other high-quality white wine vinegar)2teaspoons

dijon mustard 2

egg yolks, from pasteurized eggs 2

eggs, beaten 79milliliters

all-purpose flour 2teaspoons

finely chopped fresh thyme leaves 1Tbsp

ice water, if needed 1

lemon, cut into wedges 237milliliters

pumpkin seed oil or extra-virgin olive oil 473milliliters

progresso lemon pepper panko crispy bread crumbs 118milliliters

pomegranate seeds 59milliliters

pumpkin seeds, toasted lightly in oven 1teaspoons

sea salt, preferably gray salt 1

shallot, finely chopped 1kilograms

tilapia fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapia works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.