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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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Pineapple Chicken Stir-Fry with Black Bean Sauce

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Helping One Another

Mental Illness Awareness

Women, You ARE Beautiful!

Women, You ARE Beautiful!

Domestic Violence Awareness Month

Unconditional Worth

Unconditional Worth

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Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Coping with Anger

Art in the News

Sweet Potato Salad

Sweet Potato Salad

Hurricane Prep

Hurricane Prep

Fashion Trends: The Knit Cap

Fashion Trends: The Knit Cap

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Chicken with Artichoke-Sun-Dried Tomato Pesto

The Arms of Irony

Focus the Mind, Reap the Rewards

Focus the Mind, Reap the Rewards

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The Necessity of Silence

The Necessity of Silence

Recovery

Recovery

Service with Style

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

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The Social Media Phenomenon

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Music—It’s More Than Noise

Gluten-Free Not Just for Celiac

Pistachio-Crusted Sea Bass With Tomato Curry Broth

Sunday, 22 June 2014 04:35  by Emily S.

If you are looking to astound your dinner guests, this impressive, yet surprisingly simple, recipe is perfect. The pistachio crust pairs exquisitely with the freshness of the sea bass and the sweet and spicy tomato curry broth.

Ingredients:

  • 4 (6 ounce) sea bass fillets, skin removed
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg
  • 1 ½ cups Pistachio Crust (recipe follows)
  • 2 tablespoons unsalted butter
  • 2 Tomato Curry Broth (recipe follows)

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Place the sea bass fillets on a plate.
  3. Sprinkle the topsides with salt and pepper.
  4. Whisk the egg with 1 tablespoon of water in a shallow dish.
  5. Place the pistachio crust in a pie plate.
  6. Working with 1 fillet at a time, dip the bottom side of the fish into the egg mixture and place on the Pistachio Crust mixtures, with the egg-wash side down.
  7. Set aside and heat a large, heavy skillet over medium heat.
  8. Add the butter to the pan and let it melt.
  9. Lift the fillets from the Pistachio Crust mixture and place them in the skillet, pistachio side down.
  10. Cook for about 2 minutes or until the crust is golden brown.
  11. Carefully flip the fillets with a spatula and place in the oven for 10 minutes.
  12. Serve in a shallow serving bowl, ladling the Tomato Curry Broth around the fish, and serve immediately.

Pistachio Crust:

Ingredients:

  • ¾ cup roasted slated shelled pistachios
  • ¾ cup panko break crumbs
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt

Directions:

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

Tomato Curry Broth:

Ingredients:

  • 1 cup V8 juice
  • ½ cup vegetable broth
  • ¼ cup coconut milk v¼ teaspoon no-salt Creole seasoning
  • ¾ to 1-teaspoon curry powder

Directions:

  1. Combine the V8 juice, broth, coconut milk, Creole seasoning and curry powder.
  2. Store in airtight container for up to 1 week.

Source: Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains

Last modified on Sunday, 22 June 2014 05:32
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