Grilled Tilapia with Raspberry Chipotle Chutney |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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âI 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 flavorsâand itâs so easy to prepare (especially if you make the chutney ahead). I serve it with herbed couscous.â âMegan Dicou, Bentonville, Arkansas 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:
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.
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