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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."
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17 m servings 385 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  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; 14.2 g fat; 33.1 g carbohydrates; 30.4 g protein; 74 mg cholesterol; 624 mg sodium. Full nutrition

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Read all reviews 5
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This recipe was super easy and very tasty! I even used Minute rice in the microwave, so the whole thing was done in less than 20 minutes!

It was good, but I had to use a different pan for the cream because the fish stuck to the bottom and it needed soaking. Also, Im a beginner cook, so I wasn't sure how to "top with fish and rese...

This was amazing! My family loved it. I added a mango sauce underneath the rice and made the cooking cream (cream cheese and basil and sun dried tomato spice) instead of buying it. I also cooked...

I had these beautiful talapia filets and was looking for a new recipe. Tried this recipe but didn't have tomato & basil cooking cream so used the savory garlic and added some diced tomatoes. I a...

This recipe is amazing! My husband actually likes it and he is a VERY picky eater. I just wish it wasn't so hard to find this specific cooking creme anymore.