1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt
Salad:
1/2 medium cucumber, cut in half lengthwise, thinly sliced
1/4 red bell pepper, diced
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro
Fish:
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon lemon-pepper seasoning
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
1 egg
4 tilapia or other white fish fillets (6 oz each)
4 tablespoons vegetable oil
In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat. 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. 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.