Meatless Friday: Pomegranate tilapia salad with French vinaigrette

By on June 25, 2011 in Meatless Friday, Recipes
As promised here is the pomegranate salad.  This is a really nice salad visually as well as yummy with lots of tangy and saltiness going on.

 Here’s what you’ll need:

Spring mix of greens or lettuce chopped
Arils from one pomegranate
Pumpkin or sunflower seeds
2-3 fillets of tilapia (you could easily substitute any white fish here)
2 tbsp butter
olive oil

French Vinaigrette
1 tsp soy sauce
2 tbsp red wine vinegar
1/2 a shallot chopped
1/2 tsp dijon mustard
5 tbsp olive oil
sprig of fresh thyme, stem removed
salt and pepper

Season the tilapia fillets with salt and pepper, melt butter and put some olive oil in a frying pan. Saute the fillets turning each once until it has a nice golden crust and is done.  Do not over cook fish. Cut it up into small pieces and put aside.  Once you take the fish out of the pan, add the pumpkin or sunflower seeds and quickly saute them or leave them raw.

In a blender add all the ingredients for the French vinaigrette and process until smooth.

In a bowl add the spring greens or lettuce and toss with the vinaigrette.  Add the fish, pumpkin seeds and pomegranate arils (seeds).

I served it with delicious zucchini fritters (yum, anybody want the recipe?, let me know!)  and baked potatoes.  Happy Friday everyone.

2 Responses to Meatless Friday: Pomegranate tilapia salad with French vinaigrette

  1. Meadow June 27, 2011 at 4:21 pm #

    Oh yes please!!!!! We enjoy learning new meatless recipies.

    Reply
  2. rogerandkatie June 25, 2011 at 8:08 pm #

    ok, i would LOVE your recipe for the zucc. fritters!!! (nak, sorry for typoes)

    Reply

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