Friday, May 13, 2005

Grilled Tilapia with Cherry Salsa

Grilled Tilapia with Cherry Salsa (Adapted from Everyday Food)

For the salsa

2 cups sweet cherries, pitted and coarsely chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño, seeds removed, minced
1 tablespoon fresh lime juice
salt and fresh ground black pepper

For the tilapia

1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground coriander
4 tilapia fillets (about 4 to 6 ounces each)
1 tablespoon olive oil

Preheat grill with grates that have been lightly oiled.

To prepare the salsa

In a medium bowl, toss together cherries, onion, cilantro, jalapeño and lime juice. Season to taste with salt and pepper.

To prepare the tilapia

In a small bowl, whisk together salt, pepper and coriander. Drizzle the oil over the fillets and rub to coat. Sprinkle each piece with the spice mixture. Place fillets on the grill and cook until fish is opaque throughout, carefully flipping each piece halfway through, about 2 minutes per side. Serve fish topped with salsa.

Makes 4 servings.

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  1. Boy does this look good, Joe. I bet the salsa would be good with other fishes, chicken or, even lamb or pork.

  2. Carole - I agree! I hope to try it with other proteins before the season gets away from us.