Baked Tilapia with Wild Blueberry-Apple Chipotle Chutney
Serves: 4
Nutrition Information: Calories 322; Fat 8g; Saturated Fat 1g; Carbohydrate 42g; Protein 31g; Cholesterol 64mg; Sodium 470mg; Fiber 9g
  • 4 tilapia filets (about 4 ounces each)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • 4 cups frozen Wild Blueberries 1 cup finely chopped Granny Smith apple (two medium apples)
  • ¼ cup white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 3 tablespoons orange rind, grated
  • 1 tablespoon mustard seeds
  • 1 tablespoon chopped canned chipotle chiles in adobo sauce (about 1 chiles), more to taste if you like spicy
  • ½ teaspoon ground ginger
  1. Directions
  2. Combine all chutney ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool to allow flavors to mingle and fuse together. Can be made a day ahead if you like.
  3. Preheat oven to 425°F. Line a baking sheet with foil and coat with cooking spray.
  4. Drizzle fish with the canola oil. Place on prepared baking sheet.
  5. Combine cumin, ginger and salt; sprinkle evenly over fish.
  6. Bake fish 10 to 14 minutes or until cooked through.
  7. Spoon the chutney over the fish and serve. Enjoy!
Recipe by Nutrition Twins at