Ingredients

1 tablespoon canola oil

2 tablespoons diced onion

2 tablespoons diced yellow bell pepper

2 tablespoons finely chopped seeded jalapeno pepper

2 garlic cloves, mined

1/3 cup white wine

1/2 cup sugar free apricot preserves

2 teaspoons honey dijon mustard

2 (6 ounce) tilapia fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 400

  2. Heat oil in small pan over medium high heat. Add onion and bell pepper saute 2 mins or until tender. Add jalapeno, cook 1 minutes. Add garlic cook 1 minute or until golden. Add wine to pan and cook until liquid evaporates, scraping pan to loosen brown bits. Stir in preserves and mustard. Bring to a boil reduce heat and simmer 4 minutes or until thick. Set aside .

  3. Sprinkle fish evenly with salt and pepper. Place fish on baking sheet lined with parchment paper. Spoon apricot mix evenly over fish and bake at 400 for 8 minutes or until fish flakes easily when tested with a fork.