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.
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings
Ingredients
1/2 cup pecan halves [58 g]
4 (6-oz.) fresh tilapia fillets [672 g]
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 tablespoons butter [43 g]
Golden Rum-Butter Sauce
Garnishes: lemon wedge, fresh parsley sprig
Preparation
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.
Southern Living, JANUARY 2009
Comments
Post a Comment