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.
Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett
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
This sauce also tastes great on shrimp or scallops.
This recipe goes with Pecan-Crusted Tilapia
1. 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.
*Fresh lemon juice may be substituted.
Southern Living JANUARY 2009
We recommend using the in-bag method described on the package for cooking the frozen potatoes.
1. Microwave butter and garlic in a 3-qt. glass bowl at HIGH 2 minutes or until golden brown and bubbly.
2. Prepare potatoes according to package directions. Stir in butter mixture and remaining ingredients. Serve immediately.
Note: For testing purposes only, we used Ore-Ida Steam n' Mash Garlic Seasoned Potatoes.
Southern Living JANUARY 2009
Add a special twist to ordinary green beans by tossing in a balsamic mixture. This quick side is a great addition to chicken or pork.
1. Cook green beans in boiling salted water to cover 5 to 6 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process, and drain.
2. Stir together vinegar, brown sugar, and mustard until smooth.
3. Cook shallots in hot oil in skillet over medium heat, stirring often, 1 minute or until tender. Stir in vinegar mixture, salt, and pepper. Add green beans; toss to coat. Serve immediately.
Southern Living JANUARY 2009
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