details
- Serves 4
- Prep time: 20 minutes
- Total time: 25 minutes
- 1 tablespoon olive oil
- 1/2 pound (about 2 cups) Bing cherries, pitted and coarsely chopped
- 1/2 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 large jalepeno chile (ribs and seeds removed), minced
- 1 tablespoon fresh lime juice
- salt and pepper
- 1/4 teaspoon ground coriander
- 4 Tilapia fillets (about 6 ounces each)
directions
Heat grill to high; lightly oil the grates.
In a medium bowl, combine the cherries, onion, parsley, jalapeno, and lime juice. Season with salt and pepper. Toss to combine and set the salsa aside.
In a small bowl, stir together the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub Tilapia all over with oil and sprinkle with the spice mixture.
Grill Tilapia until opaque around the edges and underside loosens easily from the grill, about 2-3 minutes. Using a metal spatula with a thin blade, flip the fish and continue to cook until opaque throughout, another 2-3 minutes.
Serve the Tilapia with the cherry salsa on top.