Tilapia With Cheesy Roasted Pepper-Chipotle Rice
Debra Thomas
Mediterranean meets Mexican in this eclectic blend of tilapia, Kalamata olives, and chipotle salsa.
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
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.
Nutrition Facts
Calories 507
Calories from Fat 180 (36%)
(31%)Total Fat 20g
(14%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(31%)Cholesterol 94mg
(42%)Sodium 1008mg
(22%)Potassium 784mg
Total Carbohydrate 42g
(18%)Dietary Fiber 5g
Sugars 3g
Sugar Alcohols 0g
(81%)Protein 40g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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