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Tuscan Tilapia

By: PHILADELPHIA Cooking Creme

"Pan-fried tilapia fillets are served over rice and peas in a tomato and basil cream sauce for a quick and easy weeknight dinner."

Rate/Review | Read Reviews (1)

Prep Time:
5 Min

Ready In:
17 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon vegetable oil
4 (4 ounce) tilapia fillets
1/4 teaspoon black pepper
1 (10 ounce) tub PHILADELPHIA Tomato & Basil Cooking Creme
1 cup frozen peas
2 cups hot cooked long-grain white rice

Directions

Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
Add cooking creme to skillet; cook and stir 2 min. Remove 1/4 cup creme; set aside. Add peas and rice to remaining creme in skillet; cook and stir 3 min. or until heated through.
Spoon rice mixture onto platter; top with fish and reserved sauce.

Footnotes

Variation: Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the fish. Cook 5 to 6 min. on each side or until done (165 degrees F), then continue as directed.
Special Extra: Sprinkle with diced fresh tomatoes before serving.