Some flavors just taste like fall in South Arkansas.
Pecans are one of them.
For generations, big pecan trees have shaded yards and old homeplaces across this part of the state, dropping a crop each fall that usually finds its way into pies, cakes and other sweets.
But pecans don’t have to be dessert.
This Saline River Pecan-Sage Bass takes them in a completely different direction, pairing toasted pecans with fresh sage, butter, thyme and lemon for a savory fall supper that can be cooked in a skillet or right on the Blackstone.
The Saline River name is simply a nod to home. And while the finished dish sounds a little fancy, the recipe itself is surprisingly simple.
Saline River Pecan-Sage Bass
Serves 4
Ingredients
- 4 bass fillets
- 3/4 cup finely chopped pecans
- 1/3 cup panko breadcrumbs
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon dried thyme
- Zest of half a lemon
- Salt and black pepper
- 1 egg
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 or 5 fresh sage leaves
- 1 lemon, cut into wedges
Make the pecan crust
Combine the finely chopped pecans, panko, chopped sage, thyme and lemon zest in a shallow dish.
Season the bass lightly with salt and black pepper.
In a second shallow dish, whisk the egg with the Dijon mustard.
Dip each fillet lightly into the egg mixture and then press it into the pecan mixture, coating both sides. Don’t pile the coating on too heavily. A thin, even crust will brown better and allow the flavor of the fish to come through.
Cook it in a skillet
Heat the olive oil with one tablespoon of butter in a large skillet over medium to medium-low heat.
Add the bass and cook for about three to four minutes on the first side. Carefully flip and cook another two to four minutes, depending on the thickness of the fish.
The biggest thing to watch is the pecans. You want them deeply golden and toasted, not burned. If they’re browning too quickly, turn the heat down.
Remove the cooked fish to a plate.
Give it the fall finish
Add the remaining two tablespoons of butter and the whole sage leaves to the skillet.
Let the butter cook gently until it begins to turn golden brown and smell nutty. This should only take a couple of minutes.
Turn off the heat and squeeze in a little fresh lemon juice.
Spoon that warm brown butter and crispy sage over the pecan-crusted bass just before serving.
On the Blackstone
This recipe should work very well on a Blackstone, but keep the heat under control.
Use a medium-low cooking zone with a thin coating of oil and butter. Cook the pecan-crusted fish just as you would in the skillet, leaving plenty of room between the fillets.
For the brown-butter finish, the easiest option is to place a small cast-iron skillet directly on the Blackstone. Add the butter and sage, let the butter turn golden, then finish it with lemon.
That little step is worth it.
Why this tastes like fall
There isn’t any pumpkin, cinnamon or brown sugar here.
The fall flavor comes from somewhere else.
Toasted pecans have a naturally rich, almost buttery flavor. Sage is earthy and aromatic. Thyme adds a little depth, while browned butter brings out even more of the nuttiness in the pecans.
Then the lemon cuts through all that richness so the fish still tastes fresh.
Serve it with roasted potatoes, green beans, wild rice or even a simple fall salad.
It’s familiar South Arkansas food dressed up just enough for a cool October evening.
And sometimes a handful of pecans tastes more like fall than anything with pumpkin spice ever could.
