Back to Tilapia with Jasmine Rice

Print Options


Card Sizes

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

Reviews for Tilapia with Jasmine Rice

Sort By :
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."

Loading Image

Wine Pairings

Light-Bodied White Wine

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