PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
Tilapia is a mild-flavored white-fleshed fish. Generally available in fish markets and supermarkets, you can substitute snapper or catfish if you prefer. While great on fish, this salsa works equally well on grilled chicken or pork.
1 tablespoon olive oil, plus more for grates
1/2 pound (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed for less heat, if desired), minced
1 tablespoon fresh lime juice
Coarse salt and ground pepper
1/2 teaspoon ground coriander
4 tilapia fillets (4 ounces to 6 ounces each)
1. 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.
2. 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.
3. Grill tilapia until opaque around the edges and underside loosens easily from grill, about 2 minutes to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, about 2 minutes to 3 minutes. Serve tilapia topped with cherry salsa. Serves 4.
Per serving: 208 calories; 6 g fat (1 g saturated fat; 26 percent calories from fat); 11 g carbohydrates; 98 mg cholesterol; 575 mg sodium; 29 g protein; 2 g fiber.
Per serving: 208 calories; 6 grams fat (1.3 grams saturated fat); 29.3 grams protein; 10.6 grams carbohydrates; 1.6 grams fiber