This tops my favorites of ways to prepare Tilapia. The recipe was one of the winners a few years ago in a contest sponsored by the USA Rice Federation. Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this snappy Spanish entree. (See "Useful Links" below for the chicken version of this recipe.)
- 1 12-ounce jar roasted red peppers, drained
- Salt & Pepper to taste
- 1 Â½ pounds Tilapia loins or snapper filets (about 4)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chipotle salsa (I used pineapple mango chipotle salsa)
- 3 cups cooked long grain brown rice
- 3/4 cup shredded Manchego or fresh grated Parmesan cheese
- Â½ cup pitted kalamata olives, halved, plus a few extra for garnish if desired
- Place drained red peppers in blender or food processor; puree until smooth; set aside.
- Melt butter and oil together in large skillet over medium heat until hot.
- Meanwhile sprinkle fish with salt and pepper evenly on both sides. Add fish to heated pan and cook 3 minutes on each side or until opaque. Set fish on a platter and cover to keep warm.
- To pan drippings, add pureed peppers and salsa; bring to a boil. Remove 1/4 cup of mixture and set aside.
- Stir rice into remaining 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 on fish. Garnish with additional olives if desired.
|Amount Per Serving||%DV|
|Serving Size 461g|
|Recipe makes 4 servings|
|Calories from Fat 130||27%|
|Total Fat 14.69g||18%|
|Saturated Fat 5.74g||23%|
|Trans Fat 0.0g|
|Total Carbs 42.15g||11%|
|Dietary Fiber 4.1g||14%|