A delightful and easy-to-make grilled tilapia recipe topped with a zesty peach salsa.
Prepare the salsa by combining the diced peaches, red bell pepper, jalapeño, red onion, cilantro, lime juice, and salt in a mixing bowl. Mix well and set aside.
Let the salsa sit for a few minutes to allow the flavors to meld together.
Preheat the grill to medium heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
In a small bowl, mix the peach preserves, cayenne pepper, black pepper, and salt.
Warm the preserves slightly if they are too thick to mix easily.
Brush the tilapia fillets with the peach glaze on both sides.
Apply the glaze evenly for consistent flavor.
Place the glazed fillets on the preheated grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Avoid flipping the fish too often to prevent it from breaking apart.
Serve the grilled tilapia topped with the fresh peach salsa.
Garnish with additional cilantro for a fresh touch.
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