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Tilapia With Cheesy Roasted Pepper-Chipotle Rice

See also: Tilapia Facts
Tilapia With Chipotle Rice

"Rice to the Rescue!" Recipe Contest "Best Whole Grain Brown Rice" Winner- Debra Thomas
Yield: Makes 4 servings.



    • 1 (12-ounce) jar roasted red peppers, drained
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 tilapia or snapper filets (about 1½ 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


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. 

Nutrition Facts

    Calories 580   
    Total Fat 24g 
    Cholesterol 135mg 
    Sodium 1540mg 
    Total Carbohydrate 47g 
    Dietary Fiber 7g 
    Protein 42g


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