POINTS® Value |  3
Servings | 4
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Easy

This recipe is from our Everyday Gourmet series. It's perfect for Valentine's Day.

1 Tbsp almonds, sliced
1 pound raw tilapia, 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 onion(s), chopped
2 Tbsp wine, dry white or dry vermouth (see note)
1/2 cup cherries, sweet, pitted, halved
1/3 cup vegetable broth, reduced-sodium, fat-free
1/2 tsp dried thyme

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.



Notes

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.