GRILLED TILAPIA WITH RASPBERRY CHIPOTLE CHUTNEY

Grilled Tilapia with Raspberry Chipotle Chutney image

"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

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)

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