BBQ'ed Tilapia with Cherry Salsa

I felt like quite the chef preparing this dish. I think that any kind of 'cherry' dish will make you feel that way; that, or making your own "salsa" (Martha tends to think outside the salsa box that's for sure). And who doesn't love nice, fresh cherries? And bbq'ed fish? Oh boy. Even if you don't have the time, or the ingredients, to make up the cherry salsa, just preparing  the salted coriander rub for your fish is enough to highly elevate its deliciousness. Paired with a crunchy, feta-topped arugula salad - mmm mmm. I'd recommend chopping up the cherries a little more than what you see in my picture (I halved them) to spread out the cherry flavour a bit more. You could also easily make this salsa with other kinds of fruit like grapes, peach or mango ... or try it with other fishes! Bon appétit!


Ingredients
1 tablespoon olive oil, plus more for grill grates
1/2 pound (2 cups) cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed), minced
1 tablespoon fresh lime juice
coarse salt and ground pepper
1/2 teaspoon ground coriander
4 tilapia fillets (4 to 6 ounces each)

Directions
1. 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.

2. 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.

3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.