Tilapia with Raspberry Chipotle Sauce is one of those dinners that is easy to make during the week when you don’t have a lot of time.
Spending many of my younger years in the Southwest created a love of hot and spicy foods in me. Chipotle peppers are actually dried and smoked jalapeños. They carry a good amount of heat and rank 5,000 – 10,000 in the Scoville Heat Unit. You will most often see Chipotle peppers in Adobo sauce. This recipe is one that you can leave the sauce that comes out of the can on the pepper. It adds an extra layer of smokiness and heat to the sauce.
Before I forget – you will have some of the peppers left over. Put then in a container and use them in other recipes. The will last for weeks. If you find you don’t use them in a few weeks, you can always freeze them. I have pureed them and frozen them in an ice cube tray. Each cube is about 1 Tablespoon of pureed pepper and sauce.
I broiled the tilapia in this recipe. Weather permitting, you could grill the fish. Of course, when does the weather ever stop you from grilling?
- 1/2 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 (can use frozen if you don't have fresh)
- 3/4 cup chicken broth
- 1/4 cup honey
- 1 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)
- In a large saucepan, saute onion and pepper in oil until tender. Add garlic and ginger; cook 1 additional minute. Add raspberries, broth, honey, vinegar, chipotle peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir well. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened.
- Heat broiler. You can grill the fish also.
- While the sauce is cooking, sprinkle the fillets with remaining salt and pepper. Broil the fish for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with sauce.
Easy dinners are so great for weeknight suppers. All of us are so busy and no one wants to stand in the kitchen for hours cooking a meal. This Tilapia with raspberry chipotle sauce will taste like you have been in the kitchen all evening long. Your family will love it.
I found that I had a lot of sauce left over – you may also. I will be using it over chicken, pork and salmon for other dinners. What do you think you would use it for?
Stop by these other great home cooks and see what they are sharing for a great #WeekdaySupper.
Monday – Mexican Chicken Bowl by Gluten Free Crumbley
Tuesday – Blackberry BBQ Glazed Chicken by Feed Me, Seymour
Wednesday – Duck Confit Sliders by The Petit Gourmet
Thursday – Tilapia with Raspberry Chipotle Sauce by Feeding Big
Friday – Chicken Scaloppini with Grilled Peaches by Recipes Food and Cooking
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