Tilapia With Cheesy Roasted Pepper-Chipotle Rice
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Debra Thomas
Known for its mild flavor and ability to adapt in any recipe, tilapia is the perfect fish to combine with roasted red peppers, chipotle salsa, and Parmesan cheese.
ingredients
1/4 teaspoon salt
1/4 teaspoon pepper
4 tilapia or snapper filets (about 1 1/2 pounds)
1 tablespoon butter or margarine
1 tablespoon olive oil
1 cup chipotle salsa
3 cups cooked long grain brown rice
3/4 cup shredded Manchego or Parmesan cheese
1/2 cup pitted kalamata olives, halved
Instructions
Place red peppers in blender or food processor; puree until smooth; set aside.
Sprinkle salt and pepper evenly over both sides of fish. Melt butter and oil in large nonstick skillet over medium heat until hot. Add fish; cook 3 minutes on each side or until opaque. Set aside on separate plate; cover to keep warm.
To pan drippings, add pureed peppers and salsa; bring to boil. Remove 1/4 cup salsa mixture; set aside.
Stir rice into remaining salsa mixture in skillet; cook until heated, stirring frequently. Add cheese and olives; cook 1 minute or until cheese melts.
Spoon rice on platter around fish; spoon reserved sauce over fish. Garnish with additional olives, if desired.
Debra Thomas - 2007 "Rice to the Rescue!" Recipe Contest Winner, Best Whole Grain Brown Rice. Courtesy of USA Rice Federation.
Nutrition Facts: Calories - 580, Total Fat - 24g, Cholesterol - 135mg, Sodium - 1540mg, Total Carbohydrate - 47g, Dietary Fiber - 7g, Protein - 42g.
makes:
4 servings
serving size:
