Tilapia With Cheesy Roasted Pepper-Chipotle Rice |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) butter or margarine |
1 cup(s) chipotle salsa |
3 cup(s) cooked long-grain brown rice |
1 tablespoon(s) olive oil |
1/4 teaspoon(s) pepper |
1/2 cup(s) pitted kalamata olives, halved |
1 12-oz. jar(s) roasted red peppers, drained |
1/4 teaspoon(s) salt |
3/4 cup(s) shredded manchego or parmesan cheese |
4 tilapia or snapper filets (about 1-1/2 pounds) |
Directions:
1. Place red peppers in blender or food processor; puree until smooth; set aside.
2. 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.
3. 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.
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