Grilled Pecan Crusted Largemouth Bass
Some regard this freshwater bass as a non-edible fish, we are here to tell you otherwise. Eating the smaller bass can be very tasty. Ingman does promote catch-and-release for the larger bass; they simply are more coarse, making them not as good for eating, plus releasing them for mating is a popular practice that we fully support.
Cooking up bass is really no different than cooking up any other white fish. You can bake, grill, fry, sautee or even stew your catch. However this fish is oiliear than most, so adding many spices and a type of vinegar or cooking wine will tone that down, now that you know that, season it up and cook it the way you wish! This recipe will consist of wood grilled peacan crusted largemouth. If you dont have access to a grill, doing this recipe in a simple frying pan on the stove-top will work just as well.
Ingredients
4 6oz. Largemouth Bass Fillets
1/2 cup Finely Chopped Pecans
2 Cloves Minced Garlic
2 Tbsp Minced Fresh Tarragon (may substitute dried)
2 Tbsp Minced Italian Parsley (may substitute dried)
1 Tbsp Minced Lemon Zest (Preferrably Meyer Lemon Zest)
4 Tbsp Champagne Vinegar or White Wine Vinegar
2 Tbsp Oilve Oil
1Tbsp Mayonnaise
1 Tbsp Dijon Mustard
2 Tbsp Horseradish
Piece of Oak, Smoke Chips (you can simply use charcoal or a gas grill)
Directions
Prep: 1 hr 45 min
Cook: 8-12 min
Yields: 4 Servings
In a large bowl combine the vinegar, oil, mayo, horseradish and mustard.
Add the fish to the bowl and coat well.
Put the bowl in the fridge and let the fish marinate for an hour.
While the fish is marinading get out a large but shallow baking dish to prep the dry ingredients.
In the dish add the pecans, parsley, tarragon, garlic, and zest. Mix the ingredients until combined.
Heat the Grill to 500 degrees and add your wood, smoke chips, or charcoal. (or simply preheat your gas grill to 500)
Once the wood is smoking place an oiled wire rack, cast iron griddle, or skillet on the grill. (If using charcoal or gas, place the oiled utensil on the coolest part of the grill)
Now go back and take the fish out of the fridge and set it next to the baking dish with the coating.
Take a fillet out of the marinade, and shake the excess off before placing the fish in the baking dish with the dry ingredients.
Now that the fish is in the dry mixture pack the nuts onto fish and coat evenly. Repeat this step until all fillets are coated.
With all the fish coated, you can now take them out to the grill and place them on the rack, griddle or in the skillet in a single layer. Close the lid and cook for about 3 minutes.
After the 3 minutes, turn off the grill and let the fish continue to cook with the lid down for approx. 7 more minutes. You will know it is done when the fish has tightened up just a bit and the fillets have begun to open up a little.
To remove the fish from the grill in one piece, carfully use a rather thin spatula with slots. Serve immediately for best flavor.
Notes
If you dont have access to a grill simple oil a cast iron skillet or even a oiled non-stick frying pan will get the job done. Cook the fish over medium heat with the lid on. Cook until the fish firms up and you can see the layers begin to open just a bit.
Pecan crusted bass pairs really well with some herbed potatoes. Lucky for you we also happen to have a Rosemary Roasted Potato recipe for you to try out. To complete the meal, some steamed broccoli would finish the dish off perfectly.
