Tilapia with Cucumber Salad
1 TBSP honey
1 TBSP rice vinegar
2 tsp grated ginger root
1/2 tsp salt
1/2 medium cucumber, cut in half lengthwise, thinly sliced
1/4 red bell pepper, diced
3 green onions, thinly sliced
1 tsp chopped fresh cilantro
2 TBSP all-purpose flour
1 tsp lemon-pepper seasoning
1 cup panko crispy bread crumbs or plain bread crumbs
4 tilapia or other white fish fillets (6 oz each)
4 TBSP vegetable oil
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
Panko is the Japanese word for "bread crumbs." Unlike traditional bread crumbs, panko is made from the soft, tender centers of bread instead of the crust, which gives a light and crunchy texture.