I learned this one while still in college, and I don’t remember who taught me but it is a real crowd-pleaser.

If you are a honey-rum-butter sauce fan, this recipe is worth trying.  It complements almost any grilled fish, shrimp and or chicken entree.

I like it most on any grilled fish except salmon.  Sea-trout (see the tip below) with this sauce is esquisite.   If your fish is one of the common types such as tilapia or mahimahi, add this and you will likely agree that it makes an otherwise bland dish taste expensive.

Tip:  I am pretty sure a 5-star chef will agree that fresh sea trout and this sauce together form a true delicacy!  

 

The picture at left shows a sea trout caught by my buddy, Gregg, just south of Lake Charles, Louisiana during spawning season in early April.

 

 

 

This recipe makes enough for four to five medium sized filets.  Prepare as described below.  For the best possible experience, ladle a tablespoon or so over each filet as soon as it is cooked, and serve immediately.

Ingredients and Steps:

1. Prepare the base:

   1. Heat on low setting a tablespoon or so of butter or olive oil
   2. While the butter is heating, dice together the following:
      1. One medium shallot, (or two tiny ones)
      2. Garlic clove (I like one, some people like more)
   3. Add the shallot and garlic to the heated butter
   4. Heat for a few minutes on low…

The key to preparing the base is simple:  Don’t let the garlic or shallot start getting brown… the shallot should soften up, but not show signs of being fried.    If that happens, you have to throw everything out and start over from step 1.   The reason for this is that if you continue after the shallot has gotten even a tiny bit brown,  the final sauce have what seems to me and others an unpleasantly bitter aftertaste.

1. Prepare the rest of the ingredients

   1. Whisk or mix together the following things into a small bowl
      1. I don’t measure, but if I had to guess I would say you need a tablespoon or so of the following:
         1. Squeezed fresh lemon juice
         2. Squeezed fresh orange juice
         3. Rum (non-spiced varieties, and I like the caramel colored rums the best)
      2. Estimate how much Rum you used, and add about 3/4 of the same volume of honey
      3. Salt to taste (seems like I use about 1/4 to 1/2 teaspoon)

When the shallots and garlic are ready, slowly add your rum/honey/lemon/orange mixture and cook a few minutes on medium heat.  I think the main thing you are doing now is using the alcohol to dissolve and alcohol-soluble out of the ingredients, binding them together in way that is not otherwise possible, so that after the alcohol is boiled off, your sauce is left with a blended, and rum-flavored savoriness.

 

 

 

 

1. A table spoon of butter  or olive oil