Pecan Crusted Tilapia with Rum/Butter/Citrus Sauce

I haven't been posting regularly. Some days I think I'm going to stop food blogging altogether. Other days I think I should blog every single day. I could do that because I cook, or Tom cooks, nearly every single day.

But making the time to blog about the food we cook and eat is an issue. There's taking the photos, downloading and categorizing them, then uploading them to the host site. Then I have to write the recipes in my Google docs to link to for my readers to print. If I'm giving credit to another food blogger, I need to capture the link for the original recipe on his or her site. Then I can begin to write the blog. It's a painstaking and tedious process.

And, I have been approached by a company to do a giveaway of some sort. Tons of food bloggers are doing them. I know giveaways are great ways to increase readership and reward readers for visiting my blog, but it would mean I would have to invest more time blogging, so I have decided not to do one.

I know it sounds like I'm whining. Okay, it doesn't just sound like I'm whining; I am whining, but I'll stop now.

In addition to all of the blog posts I receive daily in my Google reader, I sometimes visit Publix Apron's Simple Meals site.

When we visit our son, Chris, in Savannah, we shop at the Publix market near his home. They have a wonderful selection of fresh fish and their Apron's Simple Meals site has some really simple but delicious recipes for fish and seafood and that's where I got this recipe. I paired the fish with a simple citrus sauce and served it with cheddar cheese grits and steamed broccoli. It was a yummy dinner.


Pecan Crusted Tilapia with Rum Butter Citrus Sauce
Adapted from Publix Apron's Simple Meals
1/2 cup pecan pieces
1/2 cup plain, unseasoned bread crumbs
1/4 cup flour
1/2 cup milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds tilapia fillets
1 teaspoon seasoned salt
1/4 cup oil

1. In a food processor, chop the pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl.

2. Preheat large sauté pan on medium 1–2 minutes. Sprinkle both sides of fish with seasoned salt.

3. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Wash hands.

4. Place oil in pan; swirl to coat. Add fish (wash hands) and cook 2–3 minutes on each side or until golden. Serve.

Rum/Butter/Citrus Sauce

5 tablespoons butter
3 tablespoons onion, finely minced
2 cloves garlic, finely minced
4 tablespoons dark rum
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 tablespoon honey
1/2 teaspoon salt

Over medium heat, melt 2 tablespoons of the butter in a small skillet. Add the onion and cook until it is tender and translucent, about 4 or 5 minutes. Add the garlic and cook another minute. Reduce the heat to low and slowly add the rum, stirring constantly. Add the lemon and orange juices, the honey and salt and stir to combine. Add remaining 3 tablespoons butter and cook until the butter is melted and the sauce comes to a boil, stirring occasionally. Serve warm.

Note: I made the sauce before I cooked the fish and just kept it warm until everything else was ready.

PRINT THE RECIPE HERE