Tilapia with Cucumber Salad

Light and crispy fried tilapia complete with salad
can be on your dinner table in less than 30 minutes.

Ingredients:
Dressing:
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 (3 tablespoons)
1 teaspoon chopped fresh cilantro

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

Directions:
In medium bowl, mix dressing ingredients.
Stir in salad ingredients to coat.
On plate, mix flour and lemon-pepper seasoning.
On second plate, place bread crumbs.
In medium bowl, beat egg white
and water with wire whisk or fork.
Coat each piece of fish with flour mixture.
Dip into beaten egg white; coat well with bread crumbs.
In 12-inch nonstick skillet, heat oil over medium-high heat.
Add fish fillets; cook 3 minutes. Carefully turn fish over.
Reduce heat to medium; cook 3 to 4 minutes longer
or until fish flakes easily with fork.
Serve fish topped with salad.