Roasted Jalapeno-Apricot Tilapia

• 1 tablespoon canola oil
• 2 tablespoons diced onion
• 2 tablespoons diced yellow bell pepper
• 2 tablespoons finely chopped seeded jalapeno pepper
• 2 garlic cloves, mined
• 1/3 cup white wine
• 1/2 cup sugar free apricot preserves
• 2 teaspoons honey dijon mustard
• 2 (6 ounce) tilapia fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. 1. Preheat oven to 400
2. 2. Heat oil in small pan over medium high heat. Add onion and bell pepper saute 2 mins or until tender. Add jalapeno, cook 1 minutes. Add garlic cook 1 minute or until golden. Add wine to pan and cook until liquid evaporates, scraping pan to loosen brown bits. Stir in preserves and mustard. Bring to a boil reduce heat and simmer 4 minutes or until thick. Set aside .
3. 3. Sprinkle fish evenly with salt and pepper. Place fish on baking sheet lined with parchment paper. Spoon apricot mix evenly over fish and bake at 400 for 8 minutes or until fish flakes easily when tested with a fork.

canola oil, onion, yellow bell pepper, pepper, garlic, white wine, sugar, honey, tilapia fillets, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/roasted-jalapeno-apricot-tilapia-50078341 (may not work)