I actually made this with shrimp AND swai fish. It was delicious! That sauce is great! Spicy with a little sweet. I really think this sauce would be great on pork too.
At my house, this is 2-3 servings.
Raspberry Chipotle Shrimp
1 lb shrimp, peeled and deveined
1 tsp BBQ seasoning
½ c. barbecue sauce
¼ c. sugar free raspberry preserves
1 chipotle pepper with adobo sauce, finely diced
Combine the seasoning, barbecue sauce, preserves and chipotle pepper. Prepare grill or skillet. In skillet, place shrimp and top with most of sauce, reserving a little to serve with cooked shrimp. Cook until shrimp are done (could also use fish). If grilling, put shrimp on skewers (water soaked if they are wooden skewers), brush with sauce and grill until done. Serve with remaining sauce.
The original recipe called for tilapia (or any white fish) and butter which I replaced with avocado. It was great!
Skillet Fillets with Cilantro Avocado Spread
Any mild white fish such as cod, flounder, or orange roughy would also be delicious. Yield: 2 servings (serving size: 1 fillet and about 1/2 the spread)
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 (6-ounce) cod fillets
1 lemon, quartered
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place fish in pan. Cook 3 minutes on first side the flip and sprinkle lemon juice over each fillet; cook second side until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter. Place avocado and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
Yield 2 servings. Per serving (1 fillet and half the spread)= 188 Calories; 5g Fat (24.1% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 362mg Sodium