Devon's Cooking... Sauteed Tilapia with Almonds and Cherries

Meat in bulk doesn't really sound like a great idea, but when the mecca of free samples and industrial-sized jars of pepperocini (Costco) throws it out there with ridiculously low prices (actually, I'm not even sure they're that low. I am math-challenged, so I can't really figure out if the $30 I'm paying for 3 pounds of beef is a bargain or if I'm getting robbed. Who cares? I love Costco), I can't resist. Dave and I went to Costco last week in search of their delicious Healthy Choice 100-calorie fudge bars (which, incidentally, they were out of) and walked out $180 poorer. Unless you count the 3 pounds of tilapia we purchased... in that case, we feel richer.

So what do you do with 3 pounds of tilapia? Well, if it's just 2 of you, you portion it out into three 1-pound servings and find 3 different recipes to make. This was the first (I can pretty much guarantee you'll see 2 additional tilapia recipes coming down the pipeline in the near future).


SAUTEED TILAPIA WITH ALMONDS AND CHERRIES

Ingredients:
1 Tbsp almonds, sliced
1 pound(s) 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(s) cherries, sweet, pitted, halved
1/3 cup(s) vegetable broth, reduced-sodium, fat-free
1/2 tsp dried thyme

Directions: 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 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. 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.