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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 208 g, Fat 6 g, Fiber 1 g, Protein 29 g
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