Grilled Tilipia With Cherry Salsa

• 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 teaspoon ground coriander
• 6 tilapia fillets (4 to 6 ounces each)
• 1 tablespoon olive oil

Heat grill to high and 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, 2 teaspoons salt, and 1/2 teaspoon pepper. Rub tilapia all over with oil then sprinkle with spice mixture.

Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Flip fish and continue to cook until opaque throughout, 2 to 3 minutes.

Serve tilapia topped with cherry salsa.

• source: www.marthastewart.com/337282/grilled-tilapia-with-cherry-salsa
• keywords: seafood
• ratings: Liz-?, Tom-9, Kyle-6, Skylar-9