Toast almonds in a large non-stick skillet set over medium heat, stirring frequently, until golden brown, approximately 2-3 minutes. Transfer to a small bowl and set aside.

Return the skillet to medium heat and add the olive oil. Once hot, add the minced garlic and sauté, stirring frequently, until golden brown and fragrant, approximately 1 minute.

Season the fish fillets with salt and black pepper, to taste, and add to the hot skillet. Cook until golden brown, approximately 3-4 minutes, before flipping. Repeat on the remaining side for another 3-4 minutes, or until nicely browned. Finish by searing the fillets on each edge until golden brown. Do not overcook.

Transfer the fillets to four individual serving plates and divide the fresh mozzarella, tomatoes, and fresh basil between the plates. Season each salad with salt and black pepper, as desired, and drizzle each with an equal amount of the olive oil and balsamic vinegar right before serving. Enjoy!