Coastal Mains

Pistachio Crusted Tilapia with Sautéed Spinach and Creamy Coconut Curry Sauce

Name: Pistachio Crusted Tilapia with Sautéed Spinach and Creamy Coconut Curry Sauce
Total time: 40 min
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 large white onion, peeled and sliced, about 2 cups; 1 pound spinach leaves, about 4 cups; ½ teaspoon ground nutmeg; 2 teaspoons kosher salt; 1 teaspoon coarse black pepper; 4 ounces shelled pistachio nuts, about 1 cup; 2 tablespoons butter; 2 tablespoons olive oil; 4 (6 to 8-ounce) tilapia fillets; 1 teaspoon paprika; 2 tablespoons butter; 1 teaspoon curry powder; ½ teaspoon turmeric; 2 tablespoons unbleached all-purpose flour; 1 cup coconut milk

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The Strategy:

This elegant seafood dish features mild tilapia fillets crusted in crunchy pistachios and served over sautéed spinach and onions. Top the fish with a creamy, yellow coconut curry sauce flavored with turmeric and curry powder before baking. It is a stunning, restaurant-quality meal that comes together quickly in the kitchen.

Serves: 8 | Total Time: 40 minutes till it's ready

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large white onion, peeled and sliced, about 2 cups
1 pound spinach leaves, about 4 cups
½ teaspoon ground nutmeg
2 teaspoons kosher salt
1 teaspoon coarse black pepper

Pistachio Crust

4 ounces shelled pistachio nuts, about 1 cup
2 tablespoons butter
2 tablespoons olive oil
4 (6 to 8-ounce) tilapia fillets
1 teaspoon paprika

Coconut Curry Sauce

2 tablespoons butter
1 teaspoon curry powder
½ teaspoon turmeric
2 tablespoons unbleached all-purpose flour
1 cup coconut milk

Instructions

Melt the butter and olive oil in a large skillet over medium high heat.
Place the onions into the butter and cook until soft and beginning to turn golden, about 5 to 8 minutes.
Mound the spinach in the skillet and cook until the leaves wilt down, about 3 minutes more.
Season with nutmeg, salt and pepper.
Spoon the spinach into an 11 x 7 x 2-inch baking dish.

Tilapia

Use a food processor to grind the nuts to coarse crumbs. Pour them into a shallow bowl.
Melt the butter and olive oil over medium high heat until frothy. You can use the same skillet that was used for the spinach.
Season the fish with salt, pepper and paprika.
Press each fillet into the nuts turning to coat on both sides.
Place the fish into the hot oil and cook until golden on one side, about 3 to 5 minutes.
Use a fish spatula to flip each fillet and cook until golden on the second side, about 3 minutes more.
Do this in batches so as not to overcrowd the skillet.
Transfer the fish to the baking dish on top of the spinach.

Coconut Curry Sauce

Preheat the oven to 350°.
Melt the butter in a pot over medium heat until frothy.
Whisk in the curry powder and turmeric and cook for 1 minute.
Whisk in the flour to make a smooth paste.
Whisk in the coconut milk. Continue whisking until the sauce thickens, about 3 minutes. Taste the sauce and season with salt and pepper.
Spoon the sauce over the fish.
Garnish the casserole with some of the remaining pistachio nuts.
Place the casserole in the oven and bake, until the fish is just warmed through, about 10 minutes.

The full recipe lives in the Vault

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Gotta Have Gadgets

To turn delicate fish from one side to the other, you need a super wide turning utensil called a fish spatula. I like a fish turner with a long handle, and slots to allow the drippings to stay in the pan. The next best thing is a long handled nonstick spatula In a pinch, use a flexible spatula, you probably have hanging out in your utensil drawer.

The Heart of the Table

This beautiful dish brings a touch of exotic elegance to the table, capturing guests' attention with the bright yellow curry sauce and vibrant green pistachios. The complex aromas of coconut and spices create a sense of culinary adventure and warm anticipation.

An appetizing, fresh serving of cooked Pistachio Crusted Tilapia with Sautéed Spinach and Creamy Coconut Curry Sauce displayed beautifully on a styled dining table.

The Art of the Host

a heavy-gauge tri-ply stainless steel shallow sauté pan
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a pair of professional-grade stainless steel locking kitchen tongs
a flexible high-carbon stainless steel fish spatula with a walnut handle
a solid copper balloon whisk to perfectly aerate ingredients

Neighborly Grace

THE PRESENTATION: Plate the tilapia on a bed of bright green spinach, ladling the yellow curry sauce over the top and scattering coarsely chopped pistachios around the plate.
THE POUR: Pair with a dry, off-dry Riesling or a chilled ginger-lemongrass tea.
THE VIBE: Coastal Dining Room. The sound of the waves and the warm sunset light create a sophisticated yet relaxed atmosphere for sharing a meal.

Chef’s Recommendations

What Soaks Up the Curry: Citrus Popovers & Tropical Chutney
The Bright Side Plate: Grilled Corn Salad With Lemon-Basil Vinaigrette
The Closing Note: Ginger Cookies
The Glass Against the Heat: The Prickled Pink Cocktail

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Pistachio Crusted Tilapia with Creamy Coconut Curry Sauce

Pistachio Crusted Tilapia with Sautéed Spinach and Creamy Coconut Curry Sauce

Ingredients

Pistachio Crust

Coconut Curry Sauce

Instructions

Tilapia

Coconut Curry Sauce

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps