Sunday, September 27, 2009

Pecan Crusted Tilapia with Rum Butter Sauce

I found this recipe awhile ago and just got around to trying it last week. It was really good! It was simple to prepare and my kids ate it. The good thing about tilapia is that it doesn't taste very "fishy." So if you're scared of fish, this might be one for you to try. Also, don't let the rum title scare you away, I substituted juice for the rum. Enjoy!

Pecan Crusted Tilapia


1/2 cup pecans

4 tilapia fillets

1 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

3 Tbsp butter

Golden Rum-Butter Sauce (recipe below)


1. Process pecans in a food processor until finely chopped. Sprinkle fillets with salt, garlic powder, and pepper. (I actually did not measure the amounts of seasonings, I just sprinkled over the fish.) Dredge fish in finely chopped pecans.

2. Melt butter in large nonstick skillet over medium-high heat; add fish, and cook 3-4 minutes on each side until well browned and fish flakes easily with fork. Serve with Golden Butter Rum Sauce (below).

Golden Butter Rum Sauce


3 Tbsp butter

1 shallot, minced ( I didn't have this so I used the white part of 2 green onions.)

1 garlic clove, minced

2 Tbsp rum (I substituted 1 tbsp lemon juice and 1 tbsp orange juice for this)

2 Tbsp lemon juice

2 Tbsp orange juice

1 tsp honey

1/2 tsp salt


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

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