Grilled Tilapia with Cherry Salsa

{Everyday Food May/June 2008}

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, 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

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, 2-3 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.