Fish with Cherry Salsa!

I know it's been forever since I last wrote. I'm not proud of my blogging commitment skills--once again I had to scrounge around for hours in order to get inspired enough to cook. It also doesn't help that it is the summer and all I want to do is bum around.

Well turns out I still have that passion for food that got me to start this blog. I only realized time had passed when I looked out to see a dark sky; I was so entranced in my chopping, that even my hunger went away. Until I took a first bite. That's when I realized how great a gourmet dinner is--and how awesome it is when you know you cooked it.

But before I go into recipes let me make a comment on my new--and still budding--record collection. Two years ago Amanda (my roommate) and I bought a record player on a limb. We then picked out five records that would make us seem like the cool-vinyl-listening-kids we wanted to be. Our "coolness" lasted all of two hours until we realize we didn't have appropriate speakers for the player and the only way of listening was though a laptop (talk about defeating the purpose of a record player).

Anyways, this summer I'm taking a history of Rock'n'Roll class (it's ahmazing) that makes me want to listen to old records all day long. So last week I finally made it to RadioShack and bought the right cables. Best purchase of the summer! I can finally pump up the volume and play records appropriately--not that I think I'm a cool kid anymore.

That's my bit on life for now. Following is a fish recipe that perfectly combines sweet and sour flavors. It's fresh, healthy and super simple. So next time you want a quick summer delight for dinner, make this. Enjoy!

Pan Fried Tilapia with Cherry Salsa (adapted from Everyday Food Light)
Makes 2 servings.
Active time: 25 minutes. Total time: 30 minutes.

• 1 cup Bing cherries, pitted and coarsely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons fresh cilantro, coarsely chopped
• 1 jalapeno pepper, finely chopped
• Juice of 1 lime
• Coarse salt
• Fresh ground pepper
• 1 teaspoon olive oil
• 1 teaspoon ground coriander
• 2 Tilapia fillets, 4-6 oz. each

1. In a medium bowl combine cherries, onion, cilantro, jalapeno and lime juice. Toss to mix and season with salt and pepper. Set salsa aside.
2. Clean fish filets; brush with olive oil and season with coriander, salt and pepper on both sides. 
3. Heat a large pan over medium high heat. Spray with cooking spray. Add fish fillets and panfry until fully cooked, about 3 minutes on each side. Serve fish topped with salsa.

*The fish can also be cooked on a grill and then topped with salsa to serve.