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| Amount | Ingredient |
| 1 | (12-ounce) jar roasted red peppers, drained |
| 1 tablespoon | butter or margarine |
| 1 cup | chipotle salsa |
| 3 cups | cooked long grain brown rice |
| 1 tablespoon | olive oil |
| 1/4 teaspoon | pepper |
| 1/2 cup | pitted kalamata olives, halved |
| 1/4 teaspoon | salt |
| 3/4 cup | shredded Manchego or Parmesan cheese |
| 4 | tilapia or snapper filets (about 1 1/2 pounds) |
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