Tilapia with Cucumber Salad

 


Ingredients

Dressing

  • 1
    tablespoon honey
  • 1
    tablespoon rice vinegar
  • 2
    teaspoons grated gingerroot
  • 1/2
    teaspoon salt

Salad

  • 1/2
    medium cucumber, cut in half lengthwise, thinly sliced
  • 1/4
    red bell pepper, diced
  • 3
    green onions, thinly sliced
  • 1
    teaspoon chopped fresh cilantro

Fish

  • 2
    tablespoons Gold Medal™ all-purpose flour
  • 1
    teaspoon lemon-pepper seasoning
  • 1
    cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
  • 1
    egg
  • 4
    tilapia or other white fish fillets (6 oz each)
  • 4
    tablespoons vegetable oil

Steps

1 In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.

2 On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.

3 In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.

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