Pecan-Crusted Tilapia with Rum-Butter Sauce
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.
Pairs Well With
This is one of our favorite ways to eat fish.