Sauteed Tilapia with Almonds and Cherries

 4 serv pg 75 2 points
1 T sliced almonds
3 t EVOO
4 5-oz tilapia, flounder, or ole fillets
¼ t salt
¼ t black pepper
1 sm onion, chopped
2 T dry vermouth, dry white wine, or chicken broth
½ c pitted fresh sweet cherries, halved
½ c vegetable broth
½ t dried thyme

1. Place almonds in small skillet; cook over med-low heat, stirring constantly, until lightly toasted and fragrant, about 4 minutes. Transfer to bowl. 
2. Heat 2 t oil in lg nonstick skillet over medium heat. Sprinkle fish with s & p. Add fish to skillet and cook until just opaque in center, about 2 minutes on each side. Transfer to plate and keep warm.
3. Heat remaining 1 t oil in same skillet. Add onion and cook, stirring frequently, until softened, about 2 minutes. Add vermouth/wine; bring to a boil. Cook until most of the liquid evaporates, about 1 minute. Top fish with cherry mixture and sprinkle with almonds.