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.
Golden Rum-Butter Sauce
This sauce also tastes great on shrimp or scallops.
This recipe goes with Pecan-Crusted Tilapia
More From Southern Living
- 3 tablespoons butter
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons rum*
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 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.
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