This sauce also tastes great on shrimp or scallops.
This recipe goes with Pecan-Crusted Tilapia
Southern Living JANUARY 2009
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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