The original recipe called for grilled tilapia, but my husband and I are in-between grills at the moment, so I had to call an audible and simply pan-sear the tilapia instead. The only difference is I didn’t get the smokey taste from the grill. Honestly, I’m OK with that!
This dish is perfect for spring and summer when cherries are in season. It’s also super easy! So if you’re having a dinner party and want to impress, try this!
Active Time: 15 minutes
Total Time: 20 minutes
½ tablespoon olive oil
¼ pound (1 cup) Bing cherries, pitted and coarsely chopped
¼ small red onion, finely chopped
2 tablespoons fresh cilantro, chopped
½ jalapeno chile (ribs and seeds removed), minced
½ tablespoon fresh lime juice
Kosher salt and ground pepper
¼ teaspoon ground coriander
2 tilapia fillets (4 to 6 ounces each)
- 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, ½ teaspoon salt, and 1/8 teaspoon pepper. Rub tilapia all over with spice mixture.
- Heat olive oil in medium skillet. Place tilapia in skillet and cook for 2 minutes on each side or until done. Serve immediately with salsa.
How It Should Look
Per serving: Calories 168; Fat 10.8 g (Saturated 1.9 g); Cholesterol 57 mg; Carbohydrates 14.4 g; Fiber 1.7 g; Protein 24.1 g.