• 1   tablespoon 
  • 4   
    tilapia fillets (1 lb.)
  • 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
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.

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.
Nutrition information
Per Serving: cal. (kcal) 390, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 6, carb. (g) 33, fiber (g) 3, sugar (g) 5, pro. (g) 31, vit. A (IU) 1458, vit. C (mg) 9, sodium (mg) 620, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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3 Things to Make With...Tilapia
...: Virtually unheard of just a decade or two ago, tilapia is now one of the most popular fish in the United... and preparations. (Between its popularity and versatility, tilapia may just be well on its way to supplanting tuna... as the "chicken of the sea.") It can be hard -- and expensive -- to find fresh tilapia in many parts... read more...
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