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Tilapia with Cheesy Roasted Pepper-Chipotle Rice

Cook Time: 3 minutes

Servings: 4

"Rice to the Rescue!" Recipe Contest "Best Whole Grain Brown Rice" Winner- Debra Thomas (2006)

Ingredients

  1 (12-ounce) jar roasted red peppers, drained

  1/4 tsp salt

  1/4 tsp pepper

  4 tilapia or snapper filets (about 1 1/2 pounds)

  1 Tbs butter or margarine

  1 Tbs 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

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Directions

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.


Calories 580

Total Fat 24.00g 

Cholesterol 135.00mg 

Sodium 1540.00mg 

Total Carbohydrate 47.00g 

Dietary Fiber 7.00g 

Protein 42.00g