Sage & Pecan Crusted White Fish Recipe - Dish on Fish
Cod/ Featured Dish/ Fish/ Halibut/ Trout/ Wild Alaska Pollock

Sage & Pecan Crusted White Fish Recipe

Move over, pumpkin spice! This month’s fall recipe features a mild flaky white fish complemented by the bold fall flavors of sage and pecan.

White fish like tilapia, cod, grouper, haddock and Wild Alaska Pollock are super versatile and quick-cooking, which makes fish the perfect healthy protein to pair with the autumn flavors and seasonal produce.

This Sage & Pecan Crusted White Fish recipe was created in partnership with fANNEtastic Food. When you combine white fish with the rich, creamy and nutty flavor of pecan and then add a woody, fragrant herb like sage, the combination perfectly ties all the cozy fall flavors into one delicious dish!

An added bonus? Thanks to the omega-3s in the fish and dietary fiber in the flaxseed meal, this dish is bursting with health benefits.  And, this white fish dish can be prepared and on your table in 15 minutes – a perfect meal for any cozy night of the week. We hope you enjoy this tasty fall fish recipe!

Sage & Pecan Crusted White Fish

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

Ingredients:

  • 1 cup roughly chopped pecans
  • ¼ cup ground flax meal
  • ½ teaspoon salt
  • 1 tablespoon finely chopped fresh sage
  • 4 white fish fillets
  • 1 tablespoon olive oil

Instructions:

  1. Using a food processor or large knife, chop 1/2 cup of the pecans until very finely chopped. Combine the finely chopped pecans, flax meal, salt and sage in a large, shallow dish. Press the fish fillets into the pecan mixture, to coat.
  2. Heat half of the olive oil in a large sauté pan over medium-high heat. Add two of the fish fillets. Don’t worry if the pecans don’t stick to the fish – just push any larger pieces under the fish and press down firmly; they’ll bind better as it cooks.
  3. Cook the fish for 3-4 minutes on each side, until the pecan mixture is fragrant and the fish flakes easily with a fork. Repeat this process with the remaining olive oil and the two other fish fillets.

Once all of the fish is cooked and removed from the pan, add the remaining 1/2 cup of roughly chopped pecans to the pan. Cook, stirring constantly, until fragrant. Sprinkle the toasted pecans on top of the fish and serve with quinoa (or rice) and roasted veggies.

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