Photo of Sautéed Tilapia with Almonds and Cherries by WW

Sautéed Tilapia with Almonds and Cherries

Points® value
Total Time
27 min
15 min
12 min
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.



1 tbsp(s)

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


1 small, chopped

Table wine

2 tbsp(s), dry white or dry vermouth (see note)


½ cup(s), sweet, pitted, halved

Vegetable broth

cup(s), reduced-sodium, fat-free

Dried thyme

½ tsp(s)


  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.


Dry vermouth (with a white label) is a gourmet's secret ingredient in countless recipes. It's a fortified wine and can stay open on the shelf for two or three months—unlike white wine which begins to turn within hours of its being opened. Substitution Ideas: Can't find tilapia? Try four-ounce sole or flounder fillets.