4 Tilapia Fillets
4 Tbl Butter
2 Tbl Minced Garlic
2 Tbl Lemon Juice
½ Cup White Wine
¼ Cup Slivered Toasted Almonds
In a wide, flat, non-stick pan, melt the butter over medium-high heat. Toss in the garlic, and sauté until the butter and garlic begin to brown a bit. Turn down to medium heat. Put in the tilapia fillets. Cook for 2 or 3 minutes, flip, and cook for another couple of minutes. During this phase, give them a light dusting of sage, sea salt, and a grinding of pepper. They're fairly thin, so they cook fast. Remove the fish to a plate.
Turn the heat back up to medium-high, add the lemon juice. Stir and bring to a boil, then toss in the almonds, and sauté them for a bit. Finally, add the white wine. Bring that to a boil again, and simmer until reduced.
Plate the Tilapia (two fillets per serving), and divide the almond / sauce mixture over the fillets.