Food & Cooking Recipes Ingredients Seafood Recipes Grilled Tilapia with Cherry Salsa 3.8 (57) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 1, 2022 Rate PRINT Share Close Prep Time: 15 mins Total Time: 20 mins Servings: 4 Cherries aren't only for jams and pies—these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish. Ingredients 1 tablespoon extra-virgin olive oil, plus more for grill grates ½ pound (2 cups) Bing cherries, pitted and coarsely chopped ½ small red onion, finely chopped ¼ cup fresh cilantro, chopped 1 jalapeno chile (ribs and seeds removed), minced 1 tablespoon fresh lime juice Kosher salt and freshly ground pepper ½ teaspoon ground coriander 4 tilapia fillets (4 to 6 ounces each) Directions 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. 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. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa. Originally appeared: Everyday Food, June 2008 Rate It PRINT