Sauteedtilapiawithalmondsandcherries Recipes
SAUTEED TILAPIA WITH ALMONDS AND CHERRIES
Another WW recipe. 4 Points Plus per serving. I used fresh peaches instead of cherries on my first try since that's what I had on hand. You can probably use nearly any fleshy fresh and ripe fruit. I served this with couscous cooked in apple juice and water, and broccoli.
Provided by MonsterMaha
Categories < 30 Mins
Time 27m
Yield 4 Fish, 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast the almonds in a large nonstick skillet 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 tsp oil in skillet.
- Add fish. Cook until firm and lightly browned, about 2 minutes per side.
- Remove the fish to 4 serving plates.
- Heat remaining oil.
- Add onion. Cook until softened, about 2 minutes.
- Add vermouth. Cook 20 seconds.
- Add cherries, broth and thyme.
- Heat until simmering.
- Cook additional 30 seconds to reduce slightly.
- Divide sauce and almonds among the fish.
LEMON-BUTTER TILAPIA WITH ALMONDS
Sometimes I want a nice meal without a ton of effort or wait time. Thankfully, I have this lemony, buttery fish that's super fast and totally tasty. -Ramona Parris, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle fillets with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. Remove and keep warm., Add butter, wine and lemon juice to same pan; cook and stir until butter is melted. Serve with fish; sprinkle fish with almonds.
Nutrition Facts : Calories 269 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 427mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
CRISPY ALMOND TILAPIA
Since changing to a healthier style of cooking, I've come up with new coatings for baked fish. I use almonds, panko bread crumbs and a smidge of hot sauce to add crunchy texture with nice heat. -Amanda Flinner, Beaver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Whisk together egg and hot sauce in a shallow bowl. In a separate shallow bowl, toss almonds, bread crumbs, lemon zest and seasonings., Halve fillets lengthwise; sprinkle with salt and pepper. Dip in egg mixture, then in almond mixture, patting to adhere; place on a greased or parchment-lined baking sheet. Bake until lightly browned and fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 251 calories, Fat 13g fat (2g saturated fat), Cholesterol 102mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
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SAUTéED TILAPIA WITH ALMONDS AND CHERRIES | RECIPES
From weightwatchers.com
- 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 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 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.
SAUTéED TILAPIA WITH ALMONDS AND CHERRIES | HEALTHY …
From weightwatchers.com
- 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 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 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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