I dared myself to include cherries in my dinner, and prepared the “Grilled Tilapia with Cherry Salsa,” from the June 2008 issue of Everyday Food (recipe below). I cooked this in a grill pan on my stove top, and was rewarded with subtly seasoned fish that was perfectly cooked. The salsa was not too sweet. The red onions provided a nice, bright edge. I used fresh oregano instead of cilantro, and reduced the dose of jalapeño to half of a pepper (in the interests of my child’s palate).

Grilled Tilapia with Cherry Salsa
Everyday Food, June 2008
Serves 4

• 1 Tbsp. olive oil
• 1/2 lb. (2 cups) Bing cherries, pitted and coarsely chopped
• 1/2 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, minced
• 1 Tbsp. fresh lime juice
• Coarse salt and pepper
• 1/2 tsp. coriander
• 4 tilapia fillets – 4 to 6 oz. each

Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeño and lime juice. Season with salt and pepper and toss to combine. Set salsa aside.

In a small bowl, stir together coriander, 1 tsp. salt and 1/4 tsp. 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.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

I cooked my fish for 3:00 on its first side, and 2:30 on the other. The texture was perfect. If you make sure to have good fish and good cherries, you’ll make a fine meal with this recipe.

RECIPE: anyone will appreciate the presentation of this dish
PREP TIME:
pitting cherries takes a certain amount of time and concentration; once you start cooking, you’ll eat in less than 10 minutes
TASTE:
ground coriander lends such a nice hint of flavor to delicious tilapia

Next time, I’ll prepare “Peruvian Baked Quinoa and Cheese,” from the April 2008 Vegetarian Times, along with “Italian Tuna and White Bean Salad,” from Express Lane Diabetic Cooking, by Robyn Webb and Nancy S. Hughes. Come back to my site on Wednesday, September 17, to see what happens with these.