Lemon Garlic Tilapia

Yields: 4 servings
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Pomegranate (POM) Seared Scallop Salad

1 1/2 lbs. large sea scallops
1/4 cup arils from 1 POM
2 tablespoons olive or vegetable oil
6-8 cups mixed greens
1 clove garlic, crushed
1/2 cup cucumber slices
1 teaspoon fresh ginger, grated
1 cup cherry tomatoes
salt, pepper and paprika to taste

Directions: 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)2. Prepare POM Soy-Ginger Dressing. 3. In a bowl, mix 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic and 1 teaspoon ginger; toss with scallops. 4. Heat 1 tablespoon olive or vegetable oil in a large skillet.5. Place scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary. 6. Cover scallops, set aside and keep warm while preparing the salad. 7. Arrange greens on 4 dinner plates, top with cucumbers and tomatoes.8. Divide the scallops onto each plate; garnish with arils. Serve with dressing.