Ingredients
1tbspolive oil
½lbbing cherries,(about 2 cups), pitted and coarsely chopped
½small red onion,finely chopped
⅓cupfresh cilantro,or parsley, chopped
1large jalepeno,ribs and seeds removed, minced
1tbspfresh lime juice
salt and pepper
1tspground cumin
6oztilapia fillets,(4 fillets)
Preparation
In a medium bowl, combine the cherries, onion, parsley, jalapeno, and lime juice. Season with salt and pepper. Toss to combine and set the salsa aside.
In a small bowl, stir together the cumin, 1 teaspoon salt, and ¼ teaspoon pepper. Rub tilapia all over with oil and sprinkle with the spice mixture. Then cook the tilapia in one of the following ways:
Heat grill to high; lightly oil the grates.Grill tilapia for about 2 to 3 minutes until opaque around the edges and underside loosens easily from the grill. Using a metal spatula with a thin blade, flip the fish and continue to cook for another 2 to 3 minutes until opaque throughout. Serve the Tilapia with the cherry salsa on top.
Heat olive oil in a large nonstick skillet over medium-high heat. Add tilapia and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Serve the Tilapia with the cherry salsa on top.
Place tilapia in a greased baking pan. Bake at 350 degrees F for 12 to 15 minutes, until tilapia flakes easily with a fork. Serve the Tilapia with the cherry salsa on top.
