Tilapia with Cucumber Salad

Difficulty: **


4 tilapia or other white fish fillets (6 oz. each)
2 tablespoons all purpose flour
1 teaspoon lemon-pepper seasoning
1 cup bread crumbs
1 egg
4 tablespoon vegetable oil

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

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

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

On a plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg with fork. Coat top and sides of fish with flour mixture. Dip fish into egg; drain over bowl; Coat well with bread crumbs.

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 minute slonger until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.
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