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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 277 calories, Fat 4g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 491mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
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Demons Row
[email protected]Good tilapia recipe. The chutney was a bit too sweet for my taste, but otherwise it was a good meal.
Chris Sayers
[email protected]This recipe was a disaster. The fish was dry and overcooked, and the chutney was too sweet. I followed the recipe exactly, but it just didn't turn out right. I'm not sure what went wrong, but I won't be making this again.
Steve Roberson
[email protected]I've always been a fan of tilapia, and this recipe takes it to the next level. The raspberry chipotle chutney is the perfect complement to the fish, and it gives it a sweet and smoky flavor that is out of this world. I also love that this dish is so