Recipe printed from Jenn's Food Journey, adapted from Better Homes & Gardens
- Serves 2 -
2 large Tilapia fillets
1 1/2 Tablespoons chipotle puree
1/2 red sweet potato, roughly chopped
1 Tablespoon lime juice
1/2 teaspoon dried oregano
1 large garlic clove, quartered
1/4 teaspoon salt
lemon aioli (optional)
In a blender or food processor, add all of the ingredients EXCEPT the tilapia. Cover and pulse until pureed. Rinse the fish and place in a shallow dish. Pour the marinade over the fish, cover, and place in refrigerator for 30 minutes to one hour.
Preheat grill to 375 degrees F. Spray a grill sheet with non-stick cooking spray and place on the heated grill. Shake off any excess marinade from the fish and place on prepared grill sheet. Cover the grill and allow to grill for 15 minutes, turning the grill sheet at least once, or until the fish flakes easily with a fork. Carefully remove from grill. Serve with lemon aioli if desired. Enjoy!
(Nutritional facts per serving (1 fillet): 199 calories, 4g fat, 55mg cholesterol, 284mg sodium, 3g carbohydrate, 36g protein)