I have...well, had...sour cherries coming out the ying-yang since I bought some at the farmers market and Jerad's dad gave me several pounds from their tree. I've made cherry braid, cherry pie (posting on Tuesday!), and for dinner last night...
Tilapia with Cherry Salsa
recipe from Everyday Food
The recipe calls for bing cherries, but I used sour cherries and added about a teaspoon of sugar. It was still pretty sour, especially with the added lime juice, so I added a few squirts of light agave nectar as well. If you're not using bing cherries, I suggest you sweeten and taste as desired. In the end, this was really good...refreshing and fresh and pretty! I plan to use the leftover salsa on grilled chicken.
1 tablespoon olive oil
1/2 pound (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/2 cup fresh cilantro (or parsley), chopped
1 jalapeno, minced
1 tablespoon fresh lime juice
Coarse salt and pepper
1/2 teaspoon coriander
4 tilapia fillets – 4 to 6 ounces each
- 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 or saute tilapia until opaque around the edges and underside loosens easily from grill or pan, 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.