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.
This was a great sauce for our pecan crusted tilapia. We followed the recipe and used the rum as it called for. This complemented the fish perfectly and the fish really needed the sauce. It made the dish complete. Our full review with pictures can be seen here: http://www.nickandalonakitchen.com/2016/03/pecan-crusted-tilapia-with-garlic.html
I agree with Holly3. I made it without the rum and debated about the note saying you could substitute 2 tablespoons of lemon juice. The recipe already calls out for 2 tablespoons of lemon juice so I decided to leave the additional lemon juice to the end so I could taste it first. 2 tablespoons of lemon juice is approx. the juice of a whole average sized lemon, that's a lot of tartness! When the sauce was finished I tasted it and it was way too bitter! Even my husband said he didn't like it. I decided 1 teaspoon of honey just wasn't enough. Maybe it was a typo and it should have been 1 tablespoon. Froze the extra lemon juice for next time and added more honey (about 2 more teaspoons). It was perfect. I'm going to try the leftover sauce on chicken tonight.
I made this with the Pecan crusted Tilapia recipe and it came out tasting wierd. It was probably more my mistakes rather than that of the recipe itself since it turned out well for the other reviewers. I can't put my finger on what about it was off. It may have been that the citrus was just too strong. It is citrus season here in Florida and that may have been it. I will try and make it again and see if I can't do better.