Pepita-Crusted Tilapia with Vegetable Curry

Almond Crusted Tilapia


Honestly, could the colors in this dish scream fall anymore? Nope. I’m so glad this recipe entered my life. I’m not a HUGE fish fan, and I’m pretty picky when it comes to cooking any sort of seafood recipes (unless it’s beer battered fish and chips, YUM), but this recipe seriously surprised me. The crunchiness from the pepitas, and the delicateness of the tilapia seemed to be the perfect combination. Oh, did I mention I love sushi? I know, none of this makes sense. Maybe because I went wine tasting yesterday in Napa and I’m still not thinking clearly. Maybe.

SO let’s talk about this almond-crusted tilapia with vegetable curry. It’s healthy. It’s delicious. And it’s inspired from a recipe I found in Bon Appetit magazine. A Michelin star rated restaurant named Rouge Tomate in Manhattan serves this dish and it’s going to be my mission to one day eat here and see how mine fairs against theirs. Rouge Tomate specializes in delicious, low calorie dishes, and the six course meal there is just under 1,000 calories.

When making this I was slightly worried it wasn’t going to be filling enough and thought the boyfriend and I might need some country bread, pita, or Naan, to soak up all of that yummy curry. I was wrong. We slurped up every last bit and then didn’t feel guilty about indulging in dessert later. Win.

Now let’s chat about my Napa day trip. I drank way more wine then I should have. I didn’t eat lunch. And I’ve been miserable (aka hungover), until right about now (24 hours later). However, aside from all of the miserableness, we visited the beautiful Etude winery. On our private tour we got to see how far along in Harvest they are, and tried some grapes straight out of the stainless steel they were fermenting in. I can’t wait to go back! And remember the trip a little bit more, err vividly.


Grapes Etude Winery

Grapes for days

Etude Winery

My friend Kera and I

Almond crusted tilapia

Enjoy! Xoxo

Pepita-Crusted Tilapia in a Vegetable Curry
Recipe type: Dinner
This recipe is adapted from Rouge Tomate's Almond-Crusted Halibut with Vegetable Curry
  • For the curry:
  • 2 Tbsp. olive oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • ¼ cup chopped and peeled ginger
  • 4 large garlic cloves, chopped
  • 3 Tbsp. Thai Red Curry Paste
  • 4 cups chicken broth
  • 1 cup canned unsweetened coconut milk
  • 1½ cup chopped bell pepper
  • 1½ cup chopped zucchini
  • Fresh basil leaves
  • For the Tilapia:
  • ½ cup toasted pepitas roughly chopped
  • 4 4 oz. tilapia fillets
  • 1 large egg white
  • 2 Tbsp. olive oil
  1. For the Curry:
  2. Heat the oil in a heavy bottomed pot over medium-low heat. Add carrots, celery, ginger, and garlic. Cook, stirring occasionally until vegetables are fragrant and softened.
  3. Increase heat to medium high. Add the curry and cook until caramelized 2-3 minutes. Add chicken broth. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes.
  4. Strain curry through a fine mesh strainer. Discard vegetables. Return liquid to the same pot; add coconut milk, bell pepper, and zucchini. Cook over medium heat until vegetables are tender, 8-10 minutes. Season with salt and pepper
  5. For the Tilapia:
  6. Preheat oven to 350.
  7. Grind toasted pepitas in a food processor (do not grind into a paste).
  8. Transfer pepitas to a wide, shallow bowl.
  9. Season both sides of a filet with salt. Whisk egg white in another wide shallow bowl until frothy. Dip top of each fillet in egg white, then into pepitas pressing to adhere. Transfer to a plate crust side up.
  10. Heat oil in an ovenproof non stick skillet over medium heat. Place fish crust side down in pan. Cook until pepitas are golden brown, about 2-3 minutes. Turn over fillets and transfer skillet to the oven. Bake until fish is opaque in the center about 5-6 minutes.
  11. Divide curry among wide bowls. Top with fillets, crust side up. Garnish with basil.



  1. Susan says

    Made this recipe this evening and I am swooning. The crust had a bit of trouble sticking and I had to used powdered ginger instead of fresh, but the flavors didn’t sacrifice. Used the remaining coconut milk to make rice for the grain eating hubby. Oh, and did I mention that everything came out of our summer garden? Even better…

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