When the mild flavor of tilapia combines with the sweet taste of cherries, the result is a dish as delicious as it is lovely. The delectable layers of flavor are beyond palate pleasing. While the sauce is the perfect balance of sweet and savory, grilling the fish gives the dish a smoky bitter note that flawlessly melds the ingredients for one incredibly cohesive plate of food.
- 4 (4 oz.) tilapia fillets, boneless and skinless
- 1 garlic clove, minced
- ½ cup cherries, pitted
- 1/3 cup reduced sodium vegetable broth
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 2 teaspoons olive oil
- ½ teaspoon dried thyme
- Kosher salt
- Black pepper
- Fresh mint, for garnish
- Heat 2 teaspoons of olive oil in a saucepan over medium heat.
- Add the garlic. Cook while stirring until fragrant (about 30 seconds).
- Add the red wine vinegar and scrape the bottom of the pan before adding the cherries, vegetable broth, and
- Bring to a boil, reduce to a simmer and stir in the honey.
- Leave to reduce for 1-2 minutes.
- Remove from the heat and set aside.
- Heat a grill or grill pan over medium-high heat.
- Lightly brush both sides of each fillet with vegetable oil and generously season with salt and black pepper.
- Place fish fillets onto the grill/grill pan when hot.
- Grill tilapia for 3-4 minutes per side or until fish easily flakes with a fork.
- Reheat sauce when fish is almost done if needed.
- Plate the fish, spoon sauce over each serving and garnish with fresh mint if desired.
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