Recipe: Tilapia with Jasmine Rice (using Italian Salad Dressing, serves 2)
Main Dishes - Fish, ShellfishTILAPIA WITH JASMINE RICE
"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!
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
In a large saucepan, bring the 3/4 cup 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.
Combine the seasonings; sprinkle over fillets; set aside.
Place salad dressing in a large skillet; cook over medium heat until heated through.
Add fish to the skillet; cook for 3-4 minutes on each side or until fish flakes easily with a fork.
Serve with rice.
Makes 2 servings
Recipe Author: Shirl Parsons of Cape Carteret, North Carolina in Healthy Cooking magazine, August/September 2008
"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!
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
In a large saucepan, bring the 3/4 cup 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.
Combine the seasonings; sprinkle over fillets; set aside.
Place salad dressing in a large skillet; cook over medium heat until heated through.
Add fish to the skillet; cook for 3-4 minutes on each side or until fish flakes easily with a fork.
Serve with rice.
Makes 2 servings
Recipe Author: Shirl Parsons of Cape Carteret, North Carolina in Healthy Cooking magazine, August/September 2008
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