| 1 (12-ounce) jar roasted red peppers, drained |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 4 tilapia or snapper filets (about 1 1/2 pounds) |
| 1 tablespoon butter or margarine |
| 1 tablespoon 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 |
| |
| 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. |
