GOOD TO KNOW A cherry pitter makes quick work of removing the pits, but you can also use frozen pitted cherries in place of fresh; just be sure to thaw them according to package instructions and drain thoroughly before using.

　　

Ingredients

serves 4

　　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 jalapeño 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)

　　

Step 1

Heat grill (or grill pan) to high. In a medium bowl, combine cherries, onion, cilantro, jalapeño, and lime juice. Season with salt and pepper and toss to combine; set salsa aside.

　　

Step 2

In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Pat fish dry with paper towels. Rub fillets all over with oil; season with spice mixture.

　　

Step 3

Clean and lightly oil hot grates. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a thin metal spatula, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 208

　　

Step 6

Fat: 6g (1.3g Saturated Fat)

　　

Step 7

Protein: 29.3g

　　

Step 8

Carbohydrates: 10.6g

　　

Step 9

Fiber: 1.6g

　　Everyday Food: Light