Cook Time
1 h 30 min
Total Time
1 h 30 min


  • 1 (370 mL) jar roasted red peppers, drained
  • ¼ teaspoon  salt
  • ¼ teaspoon pepper
  • 4 tilapia or snapper filets
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chipotle salsa
  • 3 cups cooked long grain brown rice
  • ¾ cup manchego or parmesan cheese, shredded
  • ½ cup pitted kalamata olives, halved (optional)


  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.
  4. 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.
  5. Garnish with additional olives, if desire.