2) Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to the pistachio mixture. Press the mixture into both sides of the fish.
3) Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Add the tilapia and cook for 2-3 minutes per side, until fork-tender.
4) Heat the remaining oil in a small pan over a high heat. Add the prosciutto and cook for 2 minutes, until golden brown. Add the pine nuts and cook for 1 minute, until the nuts are golden brown.
5) Add the chard leaves, cover and steam for 2 minutes, until the leaves soften. Arrange the chard mixture on a serving platter, top with crumbled Gorgonzola and serve with the tilapia.