Tilapia With Cheesy Roasted Pepper-Chipotle Rice
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.
Active time
15 minutesTotal time
15 minutesYield
4 servingsNutrition
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Ingredients
1 (12-ounce or 340g) jar roasted red peppers, drained
¼ teaspoon salt
¼ teaspoon pepper
4 tilapia or snapper filets (about 1 ½ pounds or 700g total)
1 tablespoon butter or margarine
1 tablespoon olive oil
1 cup (260g) chipotle salsa
3 cups (585g) cooked long grain brown rice
¾ cup (85g) shredded Manchego or Parmigiano-Reggiano cheese
½ cup (150g) 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 ¼ 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. Recipe and photo courtesy of USA Rice Federation.
Nutrition
Calories: 670Total Fat: 25g
Saturated Fat: 6g
Sodium: 1830mg
Carbohydrate: 64g
Fiber: 4g
Total Sugars: 3g (Added Sugar: 0g)
Protein: 46g
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