Sautéed tilapia with almonds and cherries
1 Tbsp, sliced
Uncooked tilapia fillet(s)
1 pound(s), four 4 oz fillets
¼ tsp, freshly ground
3 tsp, extra-virgin, divided
1 small, chopped
1 fl oz, dry white or dry vermouth (see note)
½ cup(s), sweet, pitted, halved
⅓ cup(s), reduced-sodium, fat-free
- 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.