Grilled Tilapia With Raspberry Chipotle Chutney

• 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)

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.

red onion, sweet red pepper, olive oil, garlic, fresh gingerroot, fresh raspberries, chicken broth, honey, cider vinegar, peppers, salt, pepper, tilapia

Taken from www.tasteofhome.com/recipes/grilled-tilapia-with-raspberry-chipotle-chutney/ (may not work)