Tilapia With Cheesy Roasted Pepper-Chipotle Rice

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.

Banner Image:

Tilapia-w-Cheesy-Chipotle750.jpg

Grain:

Rice [1]

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

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 670, Total Fat: 25g, Saturated Fat: 6g, Sodium: 1830mg, Carbohydrate: 64g, Fiber: 4g, Total Sugars: 3g (Added Sugar: 0g), Protein: 46g

Author:

Debra Thomas — 2007 “Rice to the Rescue!” Recipe Contest Winner, Best Whole Grain Brown Rice. Recipe and photo courtesy of USA Rice Federation [2].

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Dietary choice:

Gluten-free

Rating:

Description:

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.