Seared Lemon Pepper Tilapia

Ingredients

• 0.3 cup citrus champagne vinegar (or other white wine vinegar)
• 2 teaspoons dijon mustard 
• 0.5  shallots finely chopped
• 2 teaspoons thyme sprigs fresh finely chopped
• 2  egg yolk 
• 1 cup olive oil extra virgin extra-virgin
• 1 cup olive oil extra virgin extra-virgin
• 1 tablespoon water 
• 0.5 teaspoon sea salt 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup pumpkin seeds toasted
• 0.3 cup flour all-purpose
• 2  eggs beaten
• 2 cups panko bread crumbs crispy
• 6 fillet tilapia 
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.5  optional: lemon cut into 6 wedges
• 3 small heads boston lettuce washed and dried well, torn
• 0.5 cup pomegranate seeds 

Equipment

• food processor

Directions

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.
5. 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.