Honey Glazed Tilapia With Grilled Peach Chutney #RSC

READY IN: 43mins




  • Position one oven rack on the top and one in the middle.
  • Set the oven to broil and prepare a grill or a grill pan.
  • Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
  • Chutney.
  • Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
  • Place the peaches on the grill, turning onto each quartered side until grill marks are set.
  • Remove from grill and allow to cool.
  • Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
  • In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
  • Mix together to form a dressing, set aside.
  • Dice peaches in similar size to the onions, place in the same bowl.
  • Pour the dressing over the peaches and stir gently.
  • Cover bowl with plastic wrap and refrigerate while prepping fish.
  • Fish.
  • Pat fillets dry and place each one onto a sheet of Reynolds wrap.
  • Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet).
  • Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
  • Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
  • Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
  • This dish would go well with a side of brown rice. Enjoy!