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Grilled Tilapia with Cherry Salsa
{Everyday Food May/June 2008}

Unfortunately, I didn't have cilantro or jalapeno on hand when this was made, as you can well see the serious dearth of green in the salsa. So, if this was tasty without those two flavor powerhouses, imagine how much more spectacular this would be with some of it! Delicious!!!


1 tablespoon olive oil
1/2 pound (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 jalapeno, minced
1 tablespoon fresh lime juice
Coarse salt and pepper
1/2 teaspoon coriander
4 tilapia fillets – 4 to 6 ounces each

Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno and lime juice. Season with salt and pepper and toss to combine. Set salsa aside.

In a small bowl, stir together coriander, 1 teaspoon salt and 1/4 teaspoon pepper. Rub tilapia all over with oil; sprinkle with spice mixture.

Grill tilapia until opaque around the edges and underside loosens easily from grill, 2-3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout about 2-3 minutes. Serve topped with salsa.