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Tilapia with Jasmine Rice Recipe

Tilapia with Jasmine Rice Recipe

“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: 30 min. YIELD: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


  • 1. In a large saucepan, bring the water, rice and butter to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
  • 2. Combine the seasonings; sprinkle over fillets. Place salad dressing in a large skillet; cook over medium heat until heated through. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with rice. Yield: 2 servings.

Nutritional Facts

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

Reviews for Tilapia with Jasmine Rice

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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"

Reviewed Jan. 4, 2010

"This did not taste good at all. When the fish finally flaked, it was rubbery too."

Reviewed Jan. 2, 2010

"can't wait to try it."

Reviewed Jan. 1, 2010

"Excellent. The only change I made was to use Ken's Sundried Tomato Salad Dressing becasue it is what I had on hand. Husband and Son loved it."

Reviewed Sep. 25, 2009

"this is grea6t i just used Old Bay for the seasoning and boil in bag rice made it really easy and fast. moved to the front of the old recipe box."

Reviewed Nov. 21, 2008

"She's right - to die for! I crave this at least once a week. I use a little more salad dressing and used cumin and Tony Chachere's Lite Creole Seasoning instead of seafood seasoning. Must use the Jasmine rice. So easy."

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Wine Pairings

Light-Bodied White Wine

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