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Pistachio-Crusted Sea Bass with Tomato Curry Broth

from Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains by Elizabeth Sims with Chef Brian Sonuskus
Pistachio-Crusted Sea Bass with Tomato Curry Broth

4 (6-ounce) sea bass fillets, skin removed
1/4 teaspoon freshly ground black pepper
1 egg
1 1/2 cups Pistachio Crust (recipe follows)
2 tablespoons unsalted butter
2 Tomato Curry Broth (recipe follows)

Serves 4

Pistachio Crust:
3/4 cup roasted salted shelled pistachios
3/4 cup panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper)
Tomato Curry Broth:
1 cup V8 juice
1/2 cup vegetable broth
1/4 cup coconut milk
1/4 teaspoon no-salt Creole seasoning
3/4 to 1 teaspoon curry powder
This and many other wonderful recipes may be found in
Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains


The presentation of this dish is vividly colorful and lovely. The sweet nuttiness of the pistachios, the punch of curry in the sweet tomato broth, and the clean white flesh of fresh sea bass make for a culinary palette worth sharing.

Preheat the oven to 325°F. Place the sea bass fillets on a plate. Sprinkle the top sides with the salt and pepper. Whisk the egg with 1 tablespoon water in a shallow dish. Place the Pistachio Crust in a pie plate. Working with 1 fillet at a time, dip the bottom side of the fish into the egg mixture and place on the Pistachio Crust mixture, egg-wash side down. Set aside and heat a large, heavy skillet over medium heat. Add the butter to the pan and let it melt. Lift the fillets from the Pistachio Crust mixture and place them in the skillet, pistachio side down. Cook for about 2 minutes, or until the crust is golden brown.

Carefully flip the fillets with a spatula and place in the oven for 10 minutes.

Serve in a shallow serving bowl, ladling the Tomato Curry Broth around the fish. Serve immediately.
Makes 4 servings.

For Pistachio Crust:
Combine the pistachios, panko, salt, and pepper in a food processor and pulse for 5 pulses, or until blended. Continue to process for an additional 8 seconds, or until finely ground.
Makes 1 1/2 cups.

For Tomato Curry Broth:
Combine the V8 juice, vegetable broth, coconut milk, Creole seasoning, and curry powder. Store in an airtight container in the refrigerator for up to 1 week.
Makes 1 3/4 cups

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