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)