Written by: Annie
Sauteed Tilapia with Almonds and Cherries (a WeightWatchers meal)
Prep: 15min, Cook: 15min, Serves: 4
1 tbs sliced almonds
3 tsp extra virgin olive oil
4 (5 oz) tilapia, flounder or sole fillets
1/4 tsp salt
1/4 tsp black pepper
1 small onion, chopped
2 tbs dry vermouth, dry white wine, or reduced sodium chicken broth
1/2 cup pitted sweet fresh cherries, halved
1/3 cup vegetable broth
1/2 tsp dried thyme
Places almonds in small skillet; cook over medium-low heat, stirring constantly, until lightly toasted and fragrant, about 4 minutes. Transfer to a bowl.
Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with the salt and pepper. Add the fish to the skillet and cook until just opaque in the center, about 2 minutes on each side. Transfer to a plate and keep warm.
Heat the remaining 1 tsp oil in the same skillet. Add the onion and cook, stirring frequently, until softened, about 2 minutes. Add the vermouth; bring to a boil, stirring constantly to scrape the browned bits from the bottom of the skillet. Add the cherries, broth, and thyme; bring to a boil. Cook until most of the liquid is evaporated, about 1 minute. Top the fish with the cherry mixture and sprinkle with the almonds.
Dan and I really liked this meal. It was easy and healthy. Since fresh cherries are not prevalent in January, we used dried cherries. They plump up pretty well with the heat; however, I think that the fresh cherries will definitely add a more distinct flavor to the sauce.
Hope you enjoy it as much as we did.
