Ingredients: |
Ingredients: 4 (5-6 oz) tilapia fillets
Flour to dust
2 eggs, beaten with 2 tablespoons milk
1 1/2 cups finely ground cashews
1/4 cup vegetable oil
1 cup Jamaican Rum Butter Sauce (to follow)
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1 tablespoon finely chopped green bell pepper
2 tablespoons scallions, thinly sliced
1/2 vanilla bean, split
1/4 cup white rum
1/4 cup dark rum
Pinch of saffron
1 tablespoon fresh lime juice
1/4 minced habanero pepper
1 tablespoon sugar
1/2 pound cold butter, cut into 1-inch cubes
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Directions: |
Directions:Bread the fillets by first dusting them with the flour, then dipping them in the beaten egg mixture, and finally coating them thoroughly with the ground cashews. Do the breading an hour ahead of serving time, allowing the fish to rest in the refrigerator before cooking. While the fish is restring, make the Jamaican Rum Butter Sauce and keep in the stove, but not over direct heat (the sauce will break down if it is too hot).
Jamaican Rum Butter Sauce: Place the split vanilla bean into a saucepan. Add both types of rum, the saffron, lime juice, habanero pepper and sugar. heat to gentle simmer until sugar has dissolved and alcohol has burned off, about 5 minutes. Remove the pan from the heat and stir n the butter to form into a sauce-a cube of butter at a time, allowing each piece to melt before adding more. Set sauce aside for serving.
Heat the oil in a large saute pan or skillet and pan-fry the tilapia over medium-high heat until the fish is golden brown on both sides, 2 1/2 to 3 minutes per side. Place the fish on serving plates and pour the sauce over them. combine the chopped bell peppers to make a confetti, and sprinkle them over each portion. Sprinkle on scallions and serve. |
This recipe for McCormick & Schmick's Cashew-Crusted Tilapia with Jamaican Rum Butter Sauce is from