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Friday, April 13 2012
1 Tbsp. oil
4 tilapia fillets (1 lb.)
1/4 tsp. black pepper
1 tub (10 oz.) 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
Calories 390, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 620 mg, Carbohydrate 33 g, Fiber 3 g, Sugars 5 g, Protein 31 g, Daily Values: Vitamin A 30%, Vitamin C 15%, Calcium 10%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:53 am   |  Permalink   |  0 Comments  |  Email

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