Ingredients

1 1/2 tablespoons olive oil

3/4 pound Bing cherries (2 cups) pitted and coarsely chopped

3/4 small red onion, finely chopped

3/4 cup fresh cilantro, chopped

1 1/2 jalapeno, minced

1 1/2 tablespoons fresh lime juice

Coarse salt and pepper

3/4 teaspoon coriander

6 tilapia fillets - 4 to 6 ounces each

Preparation

DIRECTIONS

  1. 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.

2.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.

  1. 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.