- 1 Tbsp almonds, sliced
- 1 pound(s) uncooked tilapia fillet(s), four 4 oz fillets
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 3 tsp olive oil, extra-virgin, divided
- 1 small uncooked onion(s), chopped
- 1 fl oz table wine, dry white or dry vermouth (see note)
- 1/2 cup(s) cherries, sweet, pitted, halved
- 1/3 cup(s) vegetable broth, reduced-sodium, fat-free
- 1/2 tsp dried thyme
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.
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.
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.