Photo of Sautéed tilapia with almonds and cherries by WW

Sautéed tilapia with almonds and cherries

Total Time
27 min
15 min
12 min
When ripe cherries are in season, pick-up a bunch and saute some for this uniquely delicious fish dinner. Ready in under 30 minutes, the sweet juicy cherries are complemented perfectly by deeply flavored toasted almonds in a tasty sauce for the flaky tilapia fillets. This mild white fish is an ideal for complex flavors as it's clean flavor doesn't compete. All this quick, easy sauté needs is a fresh salad with a little balsamic vinegar drizzled over the greens. Substitute another flaky white fish, such as sole, grouper or flounder for the tilapia.



1 Tbsp, sliced

Uncooked tilapia fillet(s)

1 pound(s), four 4 oz fillets

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

3 tsp, extra-virgin, divided

Uncooked onion(s)

1 small, chopped

Table wine

1 fl oz, 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


  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.