Sautéed Tilapia with Almonds and Cherries
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
All this quick, easy sauté needs is a fresh salad with a little balsamic vinegar drizzled over the greens, and crunchy bread on the side.
Ingredients
Almonds
1 tbsp(s), whole
Uncooked farm raised tilapia
1 pound(s), four 4 oz fillets
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Olive oil
3 tsp(s), extra-virgin
Onion
1 small, chopped
Table wine
2 tbsp(s), dry white or dry vermouth (see note)
Cherries
½ cup(s), sweet, pitted, halved
Vegetable broth
⅓ cup(s), reduced-sodium, fat-free
Dried thyme
½ tsp(s)
Instructions
1
Toast the almonds in a large nonstick skillet set over medium-low heat until aromatic and golden, shaking the pan often, about 4 minutes. Transfer to a bowl.
2
Season fish with salt and pepper. Heat 2 teaspoons oil in the skillet, then add the fish. Cook until firm and lightly browned, about 2 minutes, then flip and cook about 2 more minutes. Remove fish to four serving plates.
3
Heat the remaining teaspoon oil in the skillet, then add the onion. Cook until softened, about 2 minutes. Add the vermouth or wine; loosen any browned bits of food on the bottom of the pan with a wooden spoon. Cook for 20 seconds, then add the cherries, broth and thyme. Heat until simmering; cook for 30 seconds to reduce slightly. Divide the sauce and toasted almonds among the fish. Serve at once. Yields 1 fillet plus 1/4 of sauce per serving.
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