Grilled Tilapia With Cherry Salsa

August 4, 2010 by Ali

Talk about a delicious 15-minute meal!

This grilled tilapia with a yummy cherry salsa could not have been easier…and tastier! Since our heat index has been hanging in the triple digits all week, I actually took the easy route and just cooked the fish on the stove in my grill pan (in the comfort of my air-conditioned kitchen). Then chopped and stirred together the cherry salsa ingredients while the fish cooked. And voila — an absolutely delightful sweet and savory dinner that you can feel great about enjoying!

So cheers to delicious and healthy summer meals that let you spend less time in the kitchen…and more time enjoying this gorgeous season. Even if it is a zillion degrees outside… :)

Grilled Tilapia With Cherry Salsa

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 tilapia fillets


  • 1 Tbsp. olive oil
  • 1/2 pound (about 2 cups) Bing cherries, pitted and coarsely chopped
  • 1/2 small red onion, finely chopped
  • 1/3 cup fresh cilantro (or parsley), chopped
  • 1 large jalepeno (ribs and seeds removed), minced
  • 1 Tbsp. fresh lime juice
  • salt and pepper
  • 1 tsp. ground cumin
  • 4 Tilapia fillets (about 6 ounces each)


In a medium bowl, combine the cherries, onion, parsley, jalapeno, and lime juice. Season with salt and pepper. Toss to combine and set the salsa aside.

In a small bowl, stir together the cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tilapia all over with oil and sprinkle with the spice mixture. Then cook the tilapia one of the following ways:

On The Grill: Heat grill to high; lightly oil the grates.Grill tilapia until opaque around the edges and underside loosens easily from the grill, about 2-3 minutes. Using a metal spatula with a thin blade, flip the fish and continue to cook until opaque throughout, another 2-3 minutes. Serve the Tilapia with the cherry salsa on top.

On The Stove: Heat olive oil in a large nonstick skillet over medium-high heat. Add tilapia and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Serve the Tilapia with the cherry salsa on top.

In The Oven: Place tilapia in a greased baking pan. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork. Serve the Tilapia with the cherry salsa on top.

Recipe adapted from Everyday Food

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

This salsa would also be great with other fruits, such as peaches, plums, blueberries, and more…

filed in Entrees, Fruits, Seafood

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

Leave a Reply


8 thoughts on “Grilled Tilapia With Cherry Salsa

  1. Oh man this looks delicious! Everything here looks so yummy! And your photographs are beautiful!
    I recently launched my own blog I’d love for you to check it out and let me know what you think! Thanks and Happy Cooking!

    - Pretty. Good. Food.

  2. I like the sound of a cherry salsa and serving it on fish would make for a really light and tasty dish!

    - Kevin (Closet Cooking)

  3. Do you have a link to this recipe? I am looking for the nutritional information.

    - Molly K

  4. I’m so hungry! Haha. That salsa sounds great!

    - Holly

  5. Cherry salsa? Yes, please! This looks like such a fun and fresh meal, Ali. Great job!

    - Georgia @ The Comfort of Cooking

  6. This looks gorgeous, though I think I’d like to skip the fish part and use it over chicken.

    - Michelle

  7. Ooh… I love tilapia with fruit salsas! This cherry salsa is a new idea I haven’t seen before… Love it!

    - Jen @ My Kitchen Addiction

  8. this looks so delicious! thanks for the photo/food inspiration :) i love tilapia as a “blank canvas” for flavors and will have to try this!

    - Julie