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Preparing the fish and ingredients:
1/2 cup pecan halves
1 (6 ounce) fresh tilapia fillets
1 teaspoon salt
1/2 teaspoon garlic powder, parsley
1/4 teaspoon pepper
3 tablespoons butter
Vanilla butter rum sauce:
3 tablespoons butter
1 garlic clove, minced
2 tablespoons rum
2 tablespoon Pure Vanilla
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoons salt
lemon wedges and parsley sprigs
Tilapia:
Place pecans in food processor until very fine. Sprinkle fish fillets with salt, garlic powder and pepper.
Melt butter in large nonstick skillet over medium high heat.
Add fish and cook 3 to 4 minutes per side until well browned and fish flakes with a fork. Sprinkle with parsley. Sprinkle top of fish with pecans.
Sauce:
In a small pan,melt 1 tablespoon butter over medium high heat.
Add garlic and saute until soft, golden and tender.
Reduce heat to low.
Slowly whisk in rum, vanilla, juices, honey and remaining butter.
Cook, stirring occasionally, 1 minute.
Pour sauce over Fish and serve immediately.
