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Grilled Tilapia with Raspberry Chipotle Chutney Recipe
Grilled Tilapia with Raspberry Chipotle Chutney Recipe photo by Taste of Home

Grilled Tilapia with Raspberry Chipotle Chutney Recipe

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“I eat a lot of fish and am always looking for healthy, tasty ways to prepare it. This recipe has become a family favorite because of the great flavors—and it’s so easy to prepare (especially if you make the chutney ahead). I serve it with herbed couscous.” —Megan Dicou, Bentonville, Arkansas
TOTAL TIME: Prep: 40 min. Grill: 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Grill: 5 min.
MAKES: 4 servings


  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 cups fresh raspberries
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup honey
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 tilapia fillets (6 ounces each)

Nutritional Facts

1 fillet with 1/4 cup chutney equals 277 calories, 4 g fat (1 g saturated fat), 83 mg cholesterol, 491 mg sodium, 29 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 2 starch 1/2 fat.


  1. In a large saucepan, saute onion and pepper in oil until tender. Add garlic and ginger; cook 1 minute longer. Stir in the raspberries, broth, honey, vinegar, chipotle peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened.
  2. Meanwhile, sprinkle fillets with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes or until fish flakes easily with a fork. Serve with chutney. Yield: 4 servings.
Originally published as Grilled Tilapia with Raspberry Chipotle Chutney in Healthy Cooking June/July 2011, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 28, 2011

"OK, this recipe is great in theory, but HOLY COW, it was so spicy I couldn't eat it. 1 tbs. of chipotle peppers is far too much. I would like to make it again, but I would start with maybe 1 tsp of peppers, or maybe just the sauce out of the can, and you could always taste & add more."

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