Taste of Home
Grilled Tilapia with Raspberry Chipotle Chutney
TOTAL TIME: Prep: 40 min. Grill: 5 min.
YIELD: 4 servings.
“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
Ingredients
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1 medium red onion, chopped
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1 medium sweet red pepper, chopped
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2 teaspoons olive oil
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3 garlic cloves, minced
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2 teaspoons minced fresh gingerroot
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1-1/2 cups fresh raspberries
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3/4 cup reduced-sodium chicken broth
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1/4 cup honey
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2 tablespoons cider vinegar
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1 tablespoon minced chipotle peppers in adobo sauce
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1/2 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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4 tilapia fillets (6 ounces each)
Directions
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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.
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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.
Nutrition Facts
1 fillet with 1/4 cup chutney: 277 calories, 4g fat (1g saturated fat), 83mg cholesterol, 491mg sodium, 29g carbohydrate (22g sugars, 5g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.
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