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!)
Julie Sullivan and Jenn, courtesy of Random.org. Congratulations ladies! Cherry season+cherry pitter=happy.
Grilled Tilapia with Cherry Salsa
Prep time: 20 minutes
Total time: 25 minutes
• 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)
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.