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Grilled tilapia with cherry salsa



  • 1 tablespoon olive oil
  • 1/2 pound (2 cups) bing cherries, pitted and coarsely chopped
  • 1/2 pound small red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 cup jalepeno, minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon coriander
  • 4 teaspoon tilapia fillets – 4 to 6 ounces each


Baking Directions:

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, 2-3 minutes.

Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout about 2-3 minutes.

Serve topped with salsa.

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