It is almost embarrassing how excited i was with my most recent purchase- a cherry pitter. I love cherries, and recently had some good ones with my dessert at Fat Cat. I have always wanted to make cherry pie - so while i was looking for recipes for a suitable cherry pie, i also found a recipe that really intrigued me - it was Talapia with Cherry Salsa. Talapia is such a reasonably priced fish that you can get fresh or frozen - i always like to cook with it.
I of course had to see if my cherry pitter would also work on olives, so i did a few of those, and didn't want to waste them so i made a few little apps with things i had in my fridge (goat cheese, pesto, sundried tomatoes, mozzarella, roasted garlic, tomato and avocado).
The cherry Salsa was really good - it had a nice bite to it, and complimented the fish. I would really make this dish again because it was quite nice on its own too.
Cherry Salsa
1/2 lb of cherries (about 2 cups), pitted and coarsely chopped
1/2 a small red onion, finely chopped
1/4 cup of fresh cilantro*, chopped
1 large jalapeno, seeds removed and minced
1 tbsp of fresh lime juice
salt and pepper
Mix the ingredients, season to taste and let sit.
*the original recipe called for parsley, but i didn't have any and i can't really stand it anyway
For the sides i did a lemon butter rapini - which i thought was a nice accompaniment - asparagus of course, since i always have it in the fridge. For the potatoes, instead of doing my usual roasted ones, i thought that i would make them sweeter rather than savory, so i roasted them in olive oil, a bit of pepper and maple syrup.
Voila - a very nice and unique meal
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