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

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.