Tilapia with Jasmine Rice Recipe
Tilapia with Jasmine Rice Recipe photo by Taste of Home

Tilapia with Jasmine Rice Recipe

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“To die for,” is how Shirl Parsons of Cape Carteret, North Carolina describes this recipe for tender, full-flavored tilapia. Fragrant jasmine rice brings a special touch to the mouthwatering dish. And it gets better—each serving has only 5 grams of fat!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 3/4 cup water
  • 1/2 cup uncooked jasmine rice
  • 1-1/2 teaspoons butter
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon seafood seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 tilapia fillets (6 ounces each)
  • 1/4 cup fat-free Italian salad dressing

Nutritional Facts

1 fillet with 3/4 cup rice: 356 calories, 5g fat (3g saturated fat), 91mg cholesterol, 743mg sodium, 41g carbohydrate (2g sugars, 1g fiber), 35g protein Diabetic Exchanges:3 starch, 4 lean meat 1/2 fat


  1. In a small saucepan, combine water, rice and butter; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes.
  2. Mix seasonings; sprinkle over tilapia. In a large skillet, heat salad dressing over medium heat until hot. Add fillets; cook until fish just begins to flake easily with a fork, 3-4 minutes per side. Serve with rice. Yield: 2 servings.
Originally published as Tilapia with Jasmine Rice in Healthy Cooking August/September 2008, p66

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 6, 2014 Edited Nov. 11, 2014

"Absolutely delicious! I was skeptical until I tasted it. I used Zesty Italian dressing and Old Bay Seasoning. Will be fixing this one again and have even added to my Recipe Box."

Reviewed Feb. 23, 2013

"This was not my favorite, but my finicky 7 year old who only likes her fish fried ate it up! Worth making again just for her."

Reviewed Nov. 3, 2011

"Very tasty! I baked the tilapia and topped with a little bit of breadcrumbs instead of doing in the skillet and still turned out very yummy."

Reviewed Sep. 13, 2010

"This was easy and tasty too!"

Reviewed Jun. 1, 2010

"This dish is to die for..Shirl has made if for me personally and it was wonderful. Thanks Shirl Girl...Jan"

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