Tilapia Fillets & Sweet Hot Pecan Sauce

                         Makes 6 servings :
1                (6-oz.) package cornbread mix
1-1/2          teaspoons Creole seasoning
1/2             teaspoon salt
1/2             teaspoon pepper
6                (6-oz.) cod or tilapia fillets
**Canola oil**
**Sweet-Ho Pecan Sauce (recipe below)**

1.           Stir together cornbread mix and Creole seasoning until blended.
2.           Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
3.           Pour oil to depth of 4 inches into a large Dutch oven; heat to 375°. Fry fillets, in batches, 1 to 1 1/2 minutes on each side or until golden. Drain on a wire rack over paper towels. Serve with Sweet-Hot Pecan Sauce.
TIP :
I used Martha White Buttermilk Cornbread Mix.
　
HOT -SWEET PECAN SAUCE :
Makes 1 cup:
1/4              cup butter 
1/4              cup chopped red onion
1                 teaspoon minced garlic
1/2              cup pecan pieces, chopped
1/2              cup firmly packed light brown sugar 
2                 tablespoons lemon juice 
2                 tablespoons Worcestershire sauce 
1                 tablespoon hot sauce

 1. Melt butter in a medium saucepan over medium heat. Add onion, and sauté 3 minutes or until tender. Add garlic, and cook 1 minute. Stir in pecans and next 4 ingredients. Cook, stirring constantly, until sugar is dissolved. Store in an airtight container in refrigerator up to 1 week.