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Epicurious

Grilled Tilapia with Cherry Salsa

GOOD TO KNOW A cherry pitter makes quick work of removing the pits, but you can also use frozen pitted cherries in place of fresh; just be sure to thaw them according to package instructions and drain thoroughly before using.

Recipe information

  • Yield

    serves 4

Ingredients

8 ounces Bing cherries (2 cups), pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
1 tablespoon fresh lime juice
Coarse salt and ground pepper
1/2 teaspoon ground coriander
1 tablespoon olive oil, plus more for grill
4 tilapia fillets (4 to 6 ounces each)

Preparation

  1. Step 1

    Heat grill (or grill pan) to high. In a medium bowl, combine cherries, onion, cilantro, jalapeño, and lime juice. Season with salt and pepper and toss to combine; set salsa aside.

    Step 2

    In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Pat fish dry with paper towels. Rub fillets all over with oil; season with spice mixture.

    Step 3

    Clean and lightly oil hot grates. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a thin metal spatula, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 208

    Step 6

    Fat: 6g (1.3g Saturated Fat)

    Step 7

    Protein: 29.3g

    Step 8

    Carbohydrates: 10.6g

    Step 9

    Fiber: 1.6g

Everyday Food: Light
TagsTilapiaFishSeafoodCherryStone FruitFruitRed OnionOnionRoot VegetableVegetableMainDinnerDairy FreeGluten FreeNut FreeQuickEasyWeeknight MealsGrillingSpringSummerCookbooks
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