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Pecan-Crusted Tilapia with Rum-Butter Sauce

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Member since 2008

Serves 4 | Prep Time 15 min. | Cook Time 15 min.


1/2 c. pecan halves, toasted
4 fresh fish fillets like cod, tilapia, flounder etc.
1 tsp. salt
1/2 garlic powder
1/4 tsp. pepper
3 Tbsp. butter
Golden Rum-Sauce Sauce
3 Tbsp. butter (divided)
1 shallot, minced
1 garlic clove, minced
2 Tbsp. rum
2 Tbsp. fresh lemon juice
2 Tbsp. fresh orange juice
1 tsp. honey
1/2 tsp. salt

Process pecans in a food processor until finely chopped.

Sprinkle fish fillets with salt, garlic powder, and pepper.

Dredge fish in finely chopped pecans.

Melt butter in a large nonstick skillet over med.high heat

Add fish; cook 3 to 4 min. each side or til well browned and fish flakes w/a fork.

Serve with rum-butter sauce.


Melt 1 Tbsp. butter in a small skillet over med. high heat

add shallot and garlic, cook stirring occationally, 5 min. until shallot is tender

Reduce heat to low.

Slowly whisk in rum and next 4 ingredients and rest of butter.

Cook, stirring often for 1 min.

Serve warm

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