Italian Seasoned Tilapia And Brown Rice Recipes

JOSHUA'S FAVORITE TILAPIA WITH JASMINE RICE

Steps:

• Pour your dressing straight from the bottle into the pan, I usually make sure the bottom is covered but not too much, I gave approximate measures here.
• Place the fillets on top of the dressing in the pan.
• Sprinkle with all 4 seasonings (all the measurements I gave are approximate). I usually just sprinkle a generous amount on each filet. Don't leave out the cumin it is a wonderful addition to the fish.
• Saute the fillets on med-low heat approximate 4-5 minutes each side until fish flakes easy with a fork.
• While the fish is slowly cooking, cook the rice, using 2 1/2 cups water and 1 cup rice, with butter, bring to a boil and simmer 15 minutes on low.
• Serve the fillet on top of the Jasmine rice. I will usually add more s&p and cumin according to my taste.

TILAPIA WITH JASMINE RICE

Steps:

• 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., 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.

BAKED FISH WITH ITALIAN RICE

Steps:

• Heat oven to 400°. Heat water to boiling in 2 1/2-quart saucepan over medium-high heat. Cook onion in water, stirring occasionally, until crisp-tender. Stir in rice, tomatoes and Italian seasoning; cook until thoroughly heated.
• Spoon rice mixture into ungreased rectangular baking dish, 13x9x2 inches. Place fish fillets on rice mixture. Brush fish with oil. Sprinkle with paprika.
• Cover and bake 20 to 25 minutes or until fish flakes easily with fork.

HISPANIC TILAPIA AND RICE BOWL

Steps:

• Pat tilapia filets dry with paper towels and season both sides with salt and pepper.
• In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm.
• Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes.
• Place rice in a serving dish and top with fish. Serve immediately.

ITALIAN-SEASONED TILAPIA AND BROWN RICE

Steps:

• In small bowl, mix Italian seasoning, salt, paprika and pepper; set aside.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook and stir 3 minutes. Stir in broth, wine, rice and 1 1/2 teaspoons of the seasoning mixture. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
• Stir in frozen vegetables. Heat to boiling. Sprinkle fish with remaining seasoning mixture. Arrange fish over rice and vegetables. Cover; simmer 6 to 10 minutes or until fish flakes easily with fork. Remove from heat; let stand covered 5 minutes or until liquid in rice mixture is absorbed.