Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.78 Kcal (1054 kJ) | ||
| Calories from fat | 46.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 8% | |
|---|---|---|---|
| Cholesterol | 58mg | 19% | |
| Sodium | 489.37mg | 20% | |
| Potassium | 590.5mg | 13% | |
| Total Carbs | 28.54g | 10% | |
| Sugars | 21.78g | 87% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 24.97g | 50% | |
| Vitamin C | 52.9mg | 88% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.15 Kcal (348 kJ) | ||
| Calories from fat | 15.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 8% | |
|---|---|---|---|
| Cholesterol | 19.15mg | 19% | |
| Sodium | 161.61mg | 20% | |
| Potassium | 195.01mg | 13% | |
| Total Carbs | 9.43g | 10% | |
| Sugars | 7.19g | 87% | |
| Dietary Fiber | 1.57g | 19% | |
| Protein | 8.25g | 50% | |
| Vitamin C | 17.5mg | 88% | |
| Iron | 0.6mg | 10% | |
| Calcium | 14mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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