Tuscan Tilapia


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

Prep Time:
5 mins
Additional Time:
12 mins
Total Time:
17 mins
4 servings


  • 1 tablespoon vegetable oil

  • 4 (4 ounce) tilapia fillets

  • ¼ teaspoon black pepper

  • 1 (10 ounce) tub PHILADELPHIA Tomato & Basil Cooking Creme

  • 1 cup frozen peas

  • 2 cups hot cooked long-grain white rice


  1. 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.

  2. 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.

  3. Spoon rice mixture onto platter; top with fish and reserved sauce.


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.

Nutrition Facts (per serving)

385 Calories
14g Fat
33g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 385
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 32%
Cholesterol 74mg 25%
Sodium 625mg 27%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 30g
Vitamin C 8mg 41%
Calcium 52mg 4%
Iron 2mg 10%
Potassium 541mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.