Courtesy of Dave Durante, executive chef at Sombrero Country Club. </p><p>Ingredients:</p><p><li> 6-8 oz snapper fillet</p><p><li> 1 cup Unseasoned Bread Crumbs</p><p><li> 1/2 cup ground pecans </p><p><li> 1/2 cup flour</p><p><li> 6 eggs (add water for egg wash)</p><p><b>For Sauce:</b></p><p><li> 1 pint heavy cream </p><p><li> 1/4 cup dark brown sugar</p><p><li> 2 oz dark rum</p><p><li> 1 tbsp butter</p><p><b>Directions: </b></p><p>In 4 qt sauce pan, reduce heavy cream by half. Whisk brown sugar until dissolved, add rum and butter, whisking until you have a smooth texture. (At this point, yo<li> can sauté 1 tbsp. diced shallots and black peppercorns and 2 tbsp chablis into the sauce, however you will have to strain the sauce before serving.)</p><p>Dredge snapper fillets in flour, egg wash, bread crumbs. Heat skillet to med-hi heat with olive oil. Sauté on one side until slightly brown, turn over and finish cooking. Top with sauce and serve with your favorite starch and vegetable.