Pecan-Crusted Tilapia

Pecan-Crusted Tilapia

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
Garnishes: lemon wedge, fresh parsley sprig

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 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. Makes 4 servings

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

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. Makes 1/3 cup