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
1
1
1
1
1
1
4
Need to make a substitution?
Preparation
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.
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