Directions:
- Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 minutes 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 crème to skillet; cook and stir 2 minutes. Remove 1/4 cup crème; set aside. Add peas and rice to remaining crème in skillet; cook and stir 3 minutes or until heated through.
- VARIATION:.
- Substitute 4 small boneless skinless chicken breast halves (1 pound) for the fish. Cook 5 to 6 minutes on each side or until done (165°F), then continue as directed.
- SPECIAL EXTRA:.
- Sprinkle with diced fresh tomatoes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.8 Kcal (1222 kJ) | ||
| Calories from fat | 74.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 13% | |
|---|---|---|---|
| Cholesterol | 61.43mg | 20% | |
| Sodium | 125.41mg | 5% | |
| Potassium | 445.41mg | 9% | |
| Total Carbs | 27.66g | 9% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 28.04g | 56% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1.8mg | 10% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.26 Kcal (474 kJ) | ||
| Calories from fat | 28.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 13% | |
|---|---|---|---|
| Cholesterol | 23.84mg | 20% | |
| Sodium | 48.68mg | 5% | |
| Potassium | 172.89mg | 9% | |
| Total Carbs | 10.74g | 9% | |
| Sugars | 0.74g | 8% | |
| Dietary Fiber | 1.42g | 15% | |
| Protein | 10.88g | 56% | |
| Vitamin C | 2.3mg | 10% | |
| Iron | 0.7mg | 10% | |
| Calcium | 14.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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