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Serves 4

For the pistachio crust:

¾ cup roasted, salted, shelled pistachios

¾ cup panko breadcrumbs

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¼ teaspoon salt

¼ teaspoon freshly ground black pepper

For the tomato curry broth:

1 cup V8 (or other tomato) juice

½ cup vegetable broth

¼ cup coconut milk

¼ teaspoon no-salt Creole seasoning

¾ to 1 teaspoon curry powder

For the fish:

4 (6-oz.) sea bass fillets, skin removed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 egg

2 tablespoons unsalted butter

1. To make the crust, combine the pistachios, panko, salt and pepper in a food processor and pulse for five pulses, or until blended. Continue to process for an additional eight seconds, or until finely ground. Reserve.

2. For the curry broth, combine the V8 juice, vegetable broth, coconut milk, Creole seasoning and curry powder. Stir well and set aside.

3. Preheat the oven to 325 degrees. 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 two minutes, or until the crust is golden brown.

4. Carefully flip the fillets with a spatula and place in the oven for 10 minutes. While the fish is finishing, gently heat the curry broth in a small saucepan. Serve the fish in a shallow serving bowl, ladling the warm tomato curry broth around the fish. Serve immediately.

— Adapted by Austin American-Statesman from “Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains,” by Elizabeth Sims with Chef Brian Sonoskus (Andrews McMeel, $29.99).

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