Sunday, May 5, 2013

Pecan-Crusted Tilapia

                                      Makes 4 servings

1/2                  cup pecan halves
4                    (6-oz.) fresh tilapia fillets
1                     teaspoon salt
1/2                  teaspoon garlic powder
1/4                  teaspoon pepper
3                     tablespoons butter
            **Golden Rum-Butter Sauce (recipe below)**           
            **Garnishes: lemon wedge, fresh parsley sprig **

1.         Process pecans in a food processor until finely chopped. Sprinkle fish fillets with salt, garlic powder, and pepper. Dredge fish in finely chopped pecans.
2.         Melt butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with Golden Rum-Butter Sauce. Garnish, if desired.
Try this tasty tilapia with a simple squeeze of lemon or, if you a have a little more time, delicious Golden Rum-Butter Sauce. If you don't have a skillet large enough to hold all the fillets easily, we recommend cooking them in batches and keeping them warm in a 200° oven. You can substitute catfish, flounder, or orange roughy for tilapia.

                   **Golden Rum-Butter Sauce**
3             tablespoons butter
1             shallot, minced
1             garlic clove, minced
2             tablespoons rum*
2             tablespoons fresh lemon juice
2             tablespoons fresh orange juice
1             teaspoon honey
1/2          teaspoon salt

1.         Melt 1 Tbsp. butter in a small skillet over medium-high heat; add shallot and garlic, and cook, stirring occasionally, 5 minutes or until shallot is tender. Reduce heat to low, and slowly whisk in rum, next 4 ingredients, and remaining 2 Tbsp. butter. Cook, stirring occasionally, 1 minute; serve warm.

         **Fresh lemon juice may be substituted.**
This sauce also tastes great on shrimp or scallops.

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