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Grilled Tilapia with Raspberry Chipotle Chutney

 Grilled Tilapia with Raspberry Chipotle Chutney
“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
4 ServingsPrep: 40 min. Grill: 5 min.

Ingredients

  • 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)

Directions

  • 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

2 of 2

Grilled Tilapia with Raspberry Chipotle Chutney (continued)

Directions (continued)

  • 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.
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.
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