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.
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