1/2 cup pecan halves
4 tilapia fillets (6 ounces each)
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons butter
Golden Rum Sauce (recipe to follow)
Prepare pecans in a food processor until finely chopped. Sprinkle fish fillets with salt, garlic powder and black pepper. Dredge fish in chopped pecans.
Melt butter in a large non-stick skillet over medium-high heat. Add fish and cook for 3 to 4 minutes on each side or until well-browned and fish flakes with a fork. Serve with Golden Rum Sauce.
Golden Rum Sauce:
3 tablespoons butter
1 shallot, minced
1 garlic clove, minced
2 tablespoons rum
2 tablespoons lemon juice
2 tablespoons orange juice
2 teaspoons honey
1/2 teaspoon salt
Melt 1 tablespoon of butter in a small skillet over medium-high heat. Add shallot and garlic; cook, stirring occasionally, for 5 minutes or until shallot is tender.
Reduce heat to low and slowly whisk in rum, lemon juice, orange juice, honey, salt and remaining 2 tablespoons butter. Cook, stirring occasionally, for one minute. Serve warm.