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Tilapia with Jasmine Rice Recipe

Tilapia with Jasmine Rice Recipe

This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better—each serving has only 5 grams of fat! —Shirl Parsons, Cape Carteret, North Carolina
TOTAL TIME: Prep/Total Time: 25 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 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. Meanwhile, 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.

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: 4 lean meat, 3 starch, 1/2 fat.

Reviews for Tilapia with Jasmine Rice

Sort By :
tlbdlb4evr User ID: 4229718 173146
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."

ShawnyD User ID: 7148608 112433
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."

scrapo User ID: 2908723 112425
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."

nrctermite User ID: 1136771 112424
Reviewed Sep. 13, 2010

"This was easy and tasty too!"

c4pepper User ID: 4657627 100509
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"

keverwann User ID: 1807985 156789
Reviewed Jan. 4, 2010

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

butchie2 User ID: 3495622 173880
Reviewed Jan. 2, 2010

"can't wait to try it."

Jean56 User ID: 54153 160999
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."

timkin68 User ID: 2890907 173145
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."

marshacrenshaw User ID: 2975664 156787
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.