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Tilapia With Cheesy Roasted Pepper-Chipotle Rice

Tilapia With Cheesy Roasted Pepper-Chipotle Rice
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 (12-ounce or 340g) jar roasted red peppers, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tilapia or snapper filets (about 1 1/2 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
  • 3/4 cup (85g) shredded Manchego or Parmesan cheese
  • 1/2 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 1/4 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.

Source: Recipe courtesy of Debra Thomas and

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