Tilapia, with red cherry salsa, cucumber salad, rice and peas

Tilapia with cherry and onion salsa served over carrot and cucumber salad with steamed rice and peas. 

Frozen lemon tilapia bake according to package directions served with a cherry salsa made from the following recipe

GRILLED TILAPIA WITH CHERRY SALSA

1 T. olive oil + more for grates

1/2 lb. (2C.) bing cherries, pitted and coarsly chopped

1/2 small red onion, finely chopped

1/4C. Cilantro, chopped

1 Jalapeno Chili, ribs and seeds removed, minced

1 T. fresh lime juice

salt and pepper

1/2 tsp. ground corriander

4 Tilapia fillets ( 4 to 6 oz each)

Heat grill to high, lightly oil grate

combine cherries, onion, cilantro, jalapeno and lime juice. Salt and pepper, toss set aside

mix together coriander, 1 tsp salt,  and 1/4 tsp pepper.  Rub tilapia with oil, season with mixture

Grill tilapia until opaque, about 2 to 3 minutes per side. Serve topped with salsa.

Rice steamed in rice cooker served with peas nuked with salt and butter and cucumber and carrots sliced thin and dressed with salt, lime juice and olive oil.