Grilled Tilapia with Cherry Salsa

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 lbs Cherries, Sweet
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  1 Yellow Onion(55g)
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  0.3 cup 1/3 Cup Fresh Cilantro (Or Parsley), Chopped
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  1 JalapeñO Pepper(14g)
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  1 tbsp Lime Juice, Fresh
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  salt and pepper
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  1 tsp Cumin, Ground
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  24 oz Tilapia, Fillet

Instructions

1. 1Dice the cherries, onion, and jalapeño pepper into small, even pieces. Combine them in a medium bowl with the lime juice and ground cumin. Stir to combine and set the cherry salsa aside at room temperature.
2. 2Pat the tilapia fillets dry with paper towels and season both sides lightly with salt and pepper.
3. 3Heat olive oil in a large nonstick skillet over medium-high heat for 1–2 minutes until shimmering.
4. 4Add the tilapia fillets to the skillet and cook for 3 minutes without moving them, until the underside is opaque and releases easily from the pan.
5. 5Flip the fillets carefully using a thin metal spatula and cook for another 2–3 minutes over medium-high heat until the fish is opaque throughout and flakes easily when tested with a fork.
6. 6Transfer the cooked tilapia to a clean cutting board and let rest for 1 minute.
7. 7Divide the tilapia evenly into 4 airtight containers while still warm, then top each portion with an equal amount of cherry salsa.
8. 8Seal containers and refrigerate until ready to serve, up to 3 days.