Grilled Tilapia with Cherry Salsa

• 8 ounces Bing cherries (2 cups), pitted and coarsely chopped
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
• 1 tablespoon fresh lime juice
• Coarse salt and ground pepper
• 1/2 teaspoon ground coriander
• 1 tablespoon olive oil, plus more for grill
• 4 tilapia fillets (4 to 6 ounces each)

1. Heat grill (or grill pan) to high.
2. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice.
3. Season with salt and pepper and toss to combine; set salsa aside.
4. In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper.
5. Pat fish dry with paper towels.
6. Rub fillets all over with oil; season with spice mixture.
7. Clean and lightly oil hot grates.
8. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes.
9. Using a thin metal spatula, flip fish; continue to cook until opaque throughout, 2 to 3 minutes.
10. Serve tilapia topped with cherry salsa.
11. (Per Serving)
12. Calories: 208
13. Fat: 6g (1.3g Saturated Fat)
14. Protein: 29.3g
15. Carbohydrates: 10.6g
16. Fiber: 1.6g

bing cherries, red onion, fresh cilantro, jalapeno chile, lime juice, salt, ground coriander, olive oil, tilapia

Taken from www.epicurious.com/recipes/food/views/grilled-tilapia-with-cherry-salsa-387640 (may not work)