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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
  • Total Time
    Prep: 40 min. Grill: 5 min.
  • Makes
    4 servings

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 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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