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Entrée Dinners
Grilled Tilapia with Cherry Chipotle Salsa


  • 1 jar Tillen Farms™ Bada Bing Cherries
  • 1 glove garlic, minced
  • 1/4 cup red onion, roughly chopped
  • 1 chipotle in adobo sauce pepper
  • 1/4 cup cilantro leaves
  • Juice of 1 lime
  • 1-1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 (4 – 6 ounces each) tilapia fillets
  • 2 tablespoons olive oil


Drain the cherries and remove the stems. Dry on paper towels.

Place the garlic and red onion in a food processor and pulse to chop. Add the chipotle in adobo, cilantro leaves and lime juice and pulse to combine. Add the dried Bada Bing Cherries and pulse just until the cherries are roughly chopped. Place in a small serving dish and reserve.

Combine the ground cumin with the salt and pepper in a small bowl. Brush the tilapia filets on both sides with the olive oil. Sprinkle the cumin mixture on both sides of each fillet.

Heat a skillet or grill pan over medium-high heat until hot. Add the tilapia and let cook without moving for 2 minutes. Flip and cook on the other side for 2 more minutes or until the fish is cooked through and starts to flake.

Top the filets with a bit of salsa and serve the rest on the side.

Serves 6.

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