Sauteed Tilapia with Almonds and Cherries
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This recipe is from our Everyday Gourmet series. It's lovely for Valentine's Day.
Ingredients
Almonds (dry-roasted or raw, unsalted, no sugar added)
1 Tbsp, whole, sliced
Uncooked tilapia fillet
1 pound(s), four 4 oz fillets
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Olive oil
3 tsp, extra-virgin, divided
Onion
1 small, chopped
Table wine
1 fl oz, 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
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 of 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 of 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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