- 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)
- 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.
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Grilled Tilapia with Raspberry Chipotle Chutney
"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."