For me, there’s no such thing as a grilling “season.” I grill all year round. I’ve been known – and mocked – for standing out in the snow…5 below, thermal underwear on, fingers numb…flipping burgers and what not. Thankfully, I don’t have to worry about sub-zero temperatures anymore. Although, I seem to have traded that for dry desert type heat. Why is there no in between?!
Anyway, even though I grill all the time, I don’t post about it often, because I realize that most of you are sane individuals and only break out the coals in the summertime.
So here we are. June. Warm. Sunny. Fabulous. And what most would consider grilling season. Don’t have a grill? WHY OH WHY??? You must get one. Must, must, must. I implore you.
That way you can make all your food taste terrific. And try this featured recipe. It’s one of my favorites in June because Bing cherries are plentiful and call my name, loudly, whenever I enter the market. Don’t like fish? (I can already hear a joke forming from my Dad…) Fine. You can still buy the cherries and bake a cobbler. You won’t make use of a grill, but you’ll still be happy.
But only if you have a cherry pitter. It’s also a must. If you can’t afford to buy a grill, the least you can do is buy a cherry pitter. It will cut your prep time in half.
Last year all the stores were out of cherry pitters…during cherry season. Maddening. Let’s make sure that doesn’t happen to you, okay?
Two lucky readers have the chance to win one.
To enter the giveaway, leave a comment on this post by Friday, the 11th at 9pm EST. One entry per person, U.S. residents only, winners will be chosen at random and announced next week. (And don’t forget to include your e-mail so I can contact you!)
UPDATE 6/12/10:
Julie Sullivan and Jenn, courtesy of Random.org. Congratulations ladies! Cherry season+cherry pitter=happy.
Grilled Tilapia with Cherry Salsa
Serves 4
Prep time: 20 minutes
Total time: 25 minutes
Ingredients
• 1 tablespoon olive oil
• 1/2 pound (about 2 cups) Bing cherries, pitted and coarsely chopped
• 1/2 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 large jalepeno chile (ribs and seeds removed), minced
• 1 tablespoon fresh lime juice
• salt and pepper
• 1/4 teaspoon ground coriander
• 4 Tilapia fillets (about 6 ounces each)
Directions
Heat grill to high; lightly oil the grates.
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 coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub Tilapia all over with oil and sprinkle with the spice mixture.
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.
What a beautiful presentation of tilapia. I, too, try to grill throughout the year, though often draw the line when the snow really starts to dump in the winter.
Marla (Family Fresh Cooking) and I would love if you linked up this recipe & any 2 other entrees in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site. http://bit.ly/jjM7Qg
That’s a nice pairing of savory and sweet/sour…. Excellent choice! I’m actually looking at different cherry pitters – would make it very useful right about now – hence cherry season.
Pick me! Pick me!
Happy baking and who ever gets the pitter is one lucky person!
Found you through foodgawker.com. This recipe looks great. So want to try it soon@
Beth, Kelly & Jennifer – Thanks for coming over and playing, ladies! Good luck!
Your recipe sounds delicious! I adore cherry season :)
my mom has a cherry pitter and i’d love one of my own!
I love cherries – pairing them with fish sounds delicious!
This recipe sounds amazing! I love cherries and have never made a cherry salsa – great idea! I can’t wait to try it!
Tracy – Yes, the pitting process is tedious and time consuming. I love all your great ways to incorporate the cherries!
Catherine – Thanks! I hope you do and let us know how it comes out.
Margaret – Thanks for participating – good luck!
How cool. I’d love to have one of those.
I would LOVE to win a cherry pitter!!! I’ve been using them a lot lately in everything from pancakes to oatmeal to smoothies to yogurt, and the pitting process is really starting to annoy me. Thanks!
Christine – Thanks!
Jennifer – Then my timing is perfect! Good luck!
Cornelius – Nothing absurd about cutting your prep time in half, whenever possible. Unless you’re a professional chef and have others do the prep for you!
Cherry pitters are such an absurd little gadget. But I feel like it would be one of the most entertaining and fun things to own! My cherry purchases would definitely increase if I had one.
I was just telling my husband how we needed to get a cherry pitter. FUN!
This looks amazing!!!
Jenn – Your note made me warm and fuzzy. I’ve taken my kids to an apple orchard and it was great fun watching them walk around and pick apples. We have a berry farm not too far from our place and we’re definitely going to get over there before the cherries are all gone.
Becca – I’ve never made it with anything other than the tilapia, so I’m curious. I hope you make it with the pork and report back to us!
Mmmm….I may have to try that cherry salsa on pork; I’m so not a fish fan. But the salsa looks amazing!
Fresh cherries remind me of trips up the lakes of NY for 4th of July. Every year our family goes up there for the week and we end up picking cherries from the trees and backing cobblers for the holiday. Last year, my father-in-law (a health nut and fitness guru) ended up eating 4 slices in one sitting! I’ve never thought to buy a cherry pitter until right now to keep here at home in the city!!
Susan – Me too, Susan. My whole family loves cherries so much that I can’t keep enough of them in the house. Great for salads, smoothies, and pie of course!
Elaine – Ha! I love it. When we moved, making sure the grill was in working order was a priority for us too. I seriously cannot live without it.
Alyssa – So many great fruit salsa recipes out there. I have another favorite that incorporates mango. YUM. Thanks for coming by!
Christa – Ooooh, a smoked holiday turkey. How ambitious! Sounds so tasty.
We grill out year round too, even smoke & grill our Thanksgiving & Christmas turkey. Your cherry salsa sounds wonderful, I have to make this very soon
First time I’ve heard of a cherry salsa– Can’t wait to try making it!
Wouldn’t mind using a cherry pitter! Love it!
~Alyssa
My husband and I just moved to an apartment with access to a back deck and yard; naturally, we bought a grill before we unpacked most of our boxes, and it’s been pretty glorious. Love this recipe idea!
First, this tilapia with cherry salsa sounds fabulous!! I like tilapia and it is a “go to” after work quick entree. I LOVE fresh cherries! I have to make myself NOT eat the whole bag at once (did that when I was younger – not a good idea!) I had no idea that the cherry pitter tool even existed. WOW. I NEED one of those. Thanks for the great food and tips!
Liz – Well, hello Liz. Nice to meet ya! Stuffy, hot kitchen in the summertime is unpleasant, for sure. We eat outside a lot – even when we didn’t have any patio furniture.
Lo – I grew up where chicken had salt and pepper on it, steak with A-1, and fish was baked with lemon. Booooring. It’s so odd, considering my mom is a fabulous cook. You are another one to mention the olive pitting capabilities, as well. Why is this not spelled out on the packaging?!
LK – That would have scared me, too. Fire indoors=bad. I’m nervous even using the stove burners to roast marshmallows. Cherries aren’t terribly cheap here, either.
Kasie – I hope you try it! Thanks for participating.
JDeal – Oh yes! It’s one of my best kitchen tools, next to my mango splitter. If you’re a cherry lover, it’s a must.
ssand – Thank you! I’m thrilled you’re here, too. Good luck!
OMG, this sounds wonderful.
Cherries are my fav. I will definitely have to try making this. Thanks so much. I am so glad I happened upon your blog.
I didn’t know they made such a contraption! I must have one.
I love cherries! I never thought to pair them with tilapia, but it looks delicious.
I had a small bbq grill but stopped using it after my first trial. Seeing the thick smokes in my tiny apartment scared me to death. :D. But I do adore your grilled fish. So delicious! Have never used or seen cherry pitter before. Cherries are expensive over here.
I grew up in a house where meat never met fruit in its journey across the plate… but maybe that explains why I love the combination so much (it seems special :)).
I also happen to have killed my cherry pitter trying to pit olives for my mezze table this past winter… broke the thing right in half. So, your timing is quite nice — particularly if you can arrange for one of those pitters to fly in my direction1 :)
I love tilapia. One of the few fish my kids will eat without turning their noses up . I grill all year as well, but in the warmer months I try to use it at least every other day. I hate , HATE cooking in a hot kitchen. Horrible.
Alex – Hey, you can’t go wrong with garlic, lemon, and butter, but I totally hear ya. Thanks for coming by and good luck!
Nancy – Hi there Nancy! Glad you’ve joined us. I’m impressed that your kids will eat this – props to you!
Niki – Lol. Sounds like you could have a grill shrine set up at your place. Awesome.
I need a cherry pitter!
I have like three grills. No joke. I have a large gas grill, a decent sized charcoal grill, and a smaller portable propane grill. I also have a few indoor grills.
I heart grilling.
Love this recipe! Great idea to mix fish with cherries. My kids will love it! Can’t wait to try it.
Mmm this looks delicious! My boyfriend and I often make tilapia and it’ll be nice to have an alternative to the garlic/lemon/butter preparation we usually make!
“Dad” {I may be older than you.} Hee hee! Thanks, Ethan.
Amy, I appreciate the feedback on the tilapia. I don’t like catfish either. As far as the pie ~ any pie ~ I feel the same way. ;-)
I have a friend who’s thick and flaky, and the only thing fishy about him are his business dealings. That one’s to tide you over for the week, Dani.
Greg – I know, right? Almost criminal.
Dani – Ya, he’s something. I consider him an extension of this blog. He needs his own category. I have a panini press that is jammed way back in the cupboards…sadly, I never use it. I just end up making grilled cheese creations, but I’d sure love to make traditional paninis with those awesome grill marks. I think you’ve hit on something here – if it’s more accessible, than perhaps I’d use the press I have. But it’s heavier than hell. Regarding the Tilapia – it is NOTHING like catfish. Blech. I hate catfish. Always seems to taste like dirt to me. Tilapia is thick but flaky, and has a nice mild flavor. As for the pie…don’t get me started ;-)
Thy – Greetings Thy. Thanks for coming over. Oh yes, steamed Tilapia is wonderful, too. Next to Salmon and Tuna, Tilapia is my go-to fish.
That looks delicious. I don’t know why I’ve never thought of grilling Tilapia before. I always have it steamed (Chinese style)
Bwa ha ha ha ha. {Gasp} Tee hee hee hee. {Gasp} Oooh, my goodness! Your dad just cracks me up, Amy! Hee hee!
I used to have a roommate who would grill kabobs and vegetables, even fruit, at least a couple of times a week. Yum! There is a gas grill with concrete umbrella table and benches at the end of every building in the apartment complex where I live. Since we’ve already hit 109 degrees, none of it is cool enough to touch. Someone gave me a George Foreman countertop grill that I’ve never used and I have a little indoor {no lid} countertop electric grill large enough to hold two or three servings that I actually love, but never remember to dig out from the back of the bottom cupboard. I think it should be moved above the stove where I can pull it out easily.
I’ve often wondered how tilapia is ~ it’s not the same mushy texture as catfish, is it? I’m thinking not or it probably wouldn’t grill well. Cherry salsa? Oh my gosh, Amy, you are inspired! I can just taste the freshness of the cherries with lime! A cherry pitter might give me enough incentive to actually be willing to pitt some. He he. And cherry pie is my favorite. Ooh, cherry mini-pies or hand pies! My granddaughter might even help me make them.
I hope you’re having a good week, sweetheart. *Big squishy hugs*
It’s cherry season who could not use a pitter? GREG
Rachel – Here’s an idea…you and Shawn come over and I’ll grill for you??! Done. And p.s. – gas. Sacrilege to many, I know. But seriously, it takes minutes to warm up and you never have to worry about buying new coals.
Andrea – Thanks for validating me, Andrea. I love it. I didn’t know about the olives, probably because I’m the only one in the family that likes them, so they’re scarce around these parts. Boooo. We miss you guys!
Heather – Cherry tree?? I don’t remember being offered any cherries. Hoarder.
Tiffany – Greetings Tiffany. I have to say, bummer about not being able to use your grill, but I do love the reason. Birds and squirrels…they are smart! Thanks for stopping by and playing!
I live to grill! Year round definitely. However our grill broke and before I could haul it off a mother bird built a huge nest and hatched a family. You have to give her credit got being resourceful.
Maybe that’s how I can get my kids to eat both fish and salsa….cherry salsa! I love it. You know us, we are year round grillers as well so it would be fun to try this recipe. We don’t own a cherry pitter, so that would be a bonus since our cherry tree actually has fruit this year! Yum yum!
If you cook cherries, you’ll want that pitter. I have two, so the Milo can help. It works for olives, too. Amy, leave me ot of the drawing, please. I just wanted to endorse the pitter. (And yes, my 85-yr-old father still grills outside in winter with a little cap on his head. Too cute.)
This looks fabulous! We do not have a grill because I just don’t BBQ….I know the food tastes amazing (my parents have a green egg) but with both Shawn and I working full time it’s just too much of a commitment. I want charcoal, he wants gas. Gha, I dunno. I do want one though. We’d probably use it year-round too.
That recipe looks amazing….cherries with fish? You got it! xoxox
Lynda – Hi Lynda! Our grill was actually an engagement gift from my in-laws. Awesome awesome gift, indeed. Truly the gift that keeps on giving, right? I do not have a smoker :( Jealous! Maybe I should request that as an anniversary gift…
Julie – Hi Julie! Love seeing you here! I hope you try this…it really is one of my favorites. And so easy.
Love Talipia, Love Cherries! Can’t wait to try it.
Thanks Amy.
Many years ago my parents gave us a Char Broil for our first anniversary. It was the best gift I’ve ever received since it started my husband’s love of cooking. We now have two grills and a smoker. They are all put to good use year round.
The cherry salsa sounds terrific. We may try your latest recipe tonight. Maybe I should invite your dad (mom, too) over! Your dad could eat his salsa over ice cream-sounds almost good enough!
Natasha – I absolutely love this topping for Tilapia (which does so well on the grill because of it’s thickness), but I’m sure this salsa would work on other white fish.
Jude – Yea! I didn’t know you guys had a grill… but of course.
Daphne – Hi Daphne! Ah yes, the color! So glad you pointed that out. This dish is definitely pretty.
Dad – Ha ha ha! Ba dum dum. You’re killin’ me.
If I bake a cobbler, who will resole my shoes?
How colourful! Perfect for your summer I am sure. I like eating colourful and healthy food. Nice touch!
Chef Chopper has a cherry addiction, so he’ll dig this one. Thanks!
Cherry salsa! I love the idea! Sounds so perfect with grilled fish! Yum!
Joanne – I know you’re space-grill challenged. Seriously, once you’re able to grill, I can only imagine the stuff you’ll create. I look forward to those posts. Your Dad…I can see the look you’d get – “what the hell are cherries doing mixed with parsley and on top of fish?”
Lisa – Lol. Yep. That’s me. I love it. Paul has even taken pictures of me out there, shivering. I should post those sometime.
Mom – Yes! Do that. You would really enjoy this, so don’t let him ruin it for you. Just halve the recipe.
Kelly – Excellent point! I’m glad you mentioned that. See, not only is grilled food yummier, but it also tends to be easier. Thanks for the comment, Kelly!
Mellissa – I will be thinking of you this coming winter. And rejoice that I don’t have to shovel around the grill to use it ;-)
Niki – Agreed! Although, I always seem to stuff it, or give it a crust, or do something “fancy” to it, as Paul says. He’s always begging me to “just add some salt and pepper and throw it on the grill.” Some day. Thanks for coming by!
I grill about 1/2 of the year. Nothing beats the taste of grilled steak! Would also love to win the cherry pitter!
We grill as much as we can, granted in Jan when it is about -20 here we are not grilling.
Grilling is definitely one of my favorite cooking methods. I love that I can do most of the prep work the night before, or in the morning. That hour before dinner time is always so busy. I love grabbing pre-marinated items and having dinner done in just minutes!
We also grill all year round and, in fact, just cleaned the barbeque. But I had to laugh when I read your comment, because the first thing I thought was “Well, I won’t be grilling this one.” It looks good, though. I could always grill some tilapia for myself and a piece of meat for Dad. Food for thought…………
We are year round grillers too. We recently just bought his “baby” a Weber. He loves it almost too much. He has been out in the dead of winter, heavy coat, flashlight in hand, standing at the grill. I feel bad for anyone who doesn’t have one. Come on over and you can throw your food on mine!
The Tilapia looks wonderfully refreshing! I’ll take your Dad’s portion!
I ask myself every day why I don’t have a grill. And the only answer I can come up with is that I haven’t yet found one that I can levitate outside of my 12th story window. Once I figure THAT out. You can bet that Weber will be making a lot of money off of me.
My dad grills all year round also, so I’m familiar with your kind of crazy :P I do love this dish. I’m all about fruit-flavored salsas. I may have to George Foreman it. Because getting my dad to grill tilapia or eat a cherry-infused salsa is probably easier said than done. No matter how much I beg.