I used to not eat any seafood at all, but I’m so glad my husband has gotten me into trying it over the years because it’s opened me up to all lot of great recipes! This one is amazing because it’s light which makes it perfect for the summer, but its incredibly fresh and bright flavors make it so satisfying. The tilapia filets are rubbed with a spice mixture and grilled then topped with a delicious cherry salsa. This is great served on its own for a lighter meal, or add some steamed veggies and rice on the side to make it a little more substantial.
Start off by preheating your grill on high for about 10 minutes. While that’s heating up, make the cherry salsa. Combine 2 cups pitted and chopped bing cherries (check out my tip at the bottom of the post for pitting cherries), 1/2 medium chopped red onion, 1/4 cup chopped fresh cilantro, 1 minced jalapeño with the seeds removed and a pinch of salt. Toss that together and then add in juice from 1/2 fresh lime. Stir well and set aside. Combine 1/2 tsp ground coriander, 1 tsp salt, and 1/4 tsp ground pepper in a small bowl. Rub 4 or 5 tilapia filets (4-6 oz each) with a little extra virgin olive oil and then rub each with an equal amout of the spice mixture. Place seasoned side down on a grill that’s been cleaned well and rubbed with some vegetable oil on a towel to help it from sticking. Cook for about 2 minutes until the tilapia is just slightly opaque and then flip. Be sure to use a thin metal fish spatula for this step or your fish will fall apart. Grill for another 2 minutes and then remove from the grill.
Lay down all the filets and top with the cherry salsa. If you cook the fish properly it will be flaky and tender which pairs perfectly with the crisp tart flavors of the cherry salsa.
If you don’t have a cherry pitter, place cherries on top of a bottle and poke it with a chopstick. The pits will fall to the bottom and since it’s over a bottle the juice will so the same saving you from a big mess!