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Active time
15 minutes
Total time
15 minutes
4 servings

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

  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.
  3. Add fish; cook 3 minutes on each side or until opaque. Set aside on separate plate; cover to keep warm.
  4. To pan drippings, add pureed peppers and salsa; bring to boil. Remove ¼ cup salsa mixture; set aside.
  5. Stir rice into remaining salsa mixture in skillet; cook until heated, stirring frequently.
  6. Add cheese and olives; cook 1 minute or until cheese melts.
  7. 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.



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

Yield: 4 servings

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