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.
TIP :
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.
