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Grilled Tilapia with Cherry Salsa
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Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish. Prep Time 15 minutes Total Time 20 minutes Yield Serves 4 Ingredients | |
1 tablespoon | olive oil, plus more for grill 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), minced | |
1 tablespoon | fresh lime juice |
coarse salt and ground pepper | |
1/2 teaspoon | ground coriander |
4 tilapia fillets (4 to 6 ounces each)
Directions
. 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.
. 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.
Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
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