19 Flavorful Tilapia and Rice Recipes Delicious

Looking for easy, flavorful dinners that won’t keep you in the kitchen all night? Tilapia and rice are the perfect pair—light yet satisfying, endlessly versatile, and ready in a flash. Whether you’re craving zesty citrus, cozy herbs, or bold spices, we’ve rounded up 19 delicious recipes that turn this simple duo into something special. Let’s dive in and find your next weeknight favorite!

Lemon Garlic Tilapia with Jasmine Rice

Bright, flaky tilapia gets a zesty kick from lemon and garlic, served over fragrant jasmine rice for a light yet satisfying meal.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1 cup jasmine rice, uncooked
• 2 cups water
• 3 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 tsp salt, divided
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil

Instructions:

1. Cook the rice: In a saucepan, combine jasmine rice, water, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Sauté garlic: While rice cooks, melt 1 tbsp butter with olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
3. Season tilapia: Pat tilapia dry and sprinkle with remaining ½ tsp salt and black pepper. Add fillets to the skillet and cook for 3–4 minutes per side until opaque and flaky.
4. Finish with lemon: Remove skillet from heat. Stir in remaining 2 tbsp butter, lemon zest, lemon juice, and parsley, swirling the pan until butter melts and coats the fish.
5. Serve: Fluff rice with a fork and divide among plates. Top with tilapia and drizzle with pan sauce.

The quick lemon-garlic pan sauce doubles as a bright dressing for the rice, tying the whole dish together in minutes.

Tip: For extra flavor, toast the jasmine rice in ½ tbsp butter before adding water—it enhances its nutty aroma!

Coconut Curry Tilapia and Basmati Rice

This fragrant, lightly spiced dish comes together in under 30 minutes—perfect for busy weeknights when you crave something vibrant but effortless.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 1/4 cups water
• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 1/2 tsp curry powder
• 1/2 tsp ground turmeric
• 1 (13.5 oz) can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 4 tilapia fillets (about 1 lb total)
• 1/4 cup cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Cook the rice: Combine rinsed basmati rice and water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
2. Sauté aromatics: Heat coconut oil in a large skillet over medium. Add onion and cook for 3 minutes until softened. Stir in garlic, ginger, 1 1/2 tsp curry powder, and 1/2 tsp turmeric; cook for 1 minute until fragrant.
3. Simmer sauce: Pour in coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Bring to a gentle simmer and cook for 3 minutes.
4. Cook tilapia: Nestle tilapia fillets into the sauce. Cover and cook for 5–6 minutes, flipping halfway, until fish flakes easily.
5. Finish: Sprinkle with cilantro and serve over rice with lime wedges.

The creamy coconut sauce clings beautifully to the flaky fish, while the lime cuts through the richness for a perfectly balanced bite.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the aromatics.

Spicy Cajun Tilapia with Dirty Rice

This bold and zesty dish brings the flavors of Louisiana to your table in under 30 minutes—perfect for a weeknight dinner with a kick!

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning, divided
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 lb andouille sausage, diced
• 1 small green bell pepper, diced
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Prep the fish: Pat tilapia dry, then rub with 1 tbsp olive oil, 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/2 tsp smoked paprika. Set aside.
2. Cook the rice: In a saucepan, combine rice and chicken broth. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
3. Make the dirty rice: In a skillet, heat 1 tbsp olive oil over medium-high. Add andouille sausage, bell pepper, and onion. Cook for 5 minutes until softened. Stir in garlic, remaining 1/2 tbsp Cajun seasoning, and cayenne (if using). Fold in cooked rice and cook for 2 more minutes.
4. Sear the tilapia: In the same skillet (wiped clean), heat remaining 1 tbsp olive oil over medium-high. Cook tilapia for 3–4 minutes per side until flaky and lightly charred.

The smoky andouille sausage infuses the rice with deep flavor, while the quick-seared tilapia stays juicy under its spicy crust—no blackening skillet required!

Tip: For extra crunch, sprinkle sliced green onions over the rice just before serving.

Herb-Crusted Tilapia and Wild Rice Pilaf

This light yet flavorful dish pairs flaky tilapia with a crispy herb crust and nutty wild rice pilaf—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• 1 cup wild rice blend
• 2 cups low-sodium chicken broth
• 1/4 cup sliced almonds, toasted

Instructions:

1. Prep the rice: In a saucepan, combine wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Fluff with a fork and stir in toasted almonds.
2. Make the crust: In a bowl, mix panko, parsley, dill, lemon zest, garlic powder, and salt with 1 tbsp olive oil until evenly combined.
3. Cook the fish: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Press the herb crust onto one side of each tilapia fillet. Place crust-side down in the skillet and cook for 3–4 minutes until golden. Flip and cook for another 3 minutes until fish flakes easily.
4. Serve: Plate tilapia over wild rice pilaf, garnishing with extra dill if desired.

The contrast of the crunchy herb crust against the tender tilapia and chewy wild rice makes every bite satisfying. Tip: For extra brightness, squeeze fresh lemon juice over the fish just before serving.

Pesto Tilapia with Parmesan Risotto

This elegant yet easy dish pairs flaky tilapia with creamy risotto for a restaurant-worthy meal that comes together in under 30 minutes.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 cup Arborio rice
• 3 cups chicken broth (warmed)
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Prep the tilapia: Brush tilapia fillets evenly with 1/4 cup pesto. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook fillets for 3–4 minutes per side until opaque and flaky. Drizzle with 1 tbsp lemon juice, then set aside covered.
2. Start the risotto: In the same skillet, melt 2 tbsp butter over medium heat. Add 1 cup Arborio rice, stirring to coat, and toast for 1 minute. Pour in 1/2 cup warm chicken broth, stirring until absorbed. Repeat with remaining broth, adding 1/2 cup at a time (about 18 minutes total).
3. Finish the risotto: Off heat, stir in 1/2 cup Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper until creamy.
4. Serve: Plate risotto alongside tilapia, spooning any skillet juices over the fish.

The magic here? The pesto’s herbal punch cuts through the rich risotto, while the lemon brightens every bite. Tip: For extra crunch, sprinkle toasted pine nuts over the tilapia just before serving.

Blackened Tilapia and Cilantro Lime Rice

This zesty, flaky tilapia with bright cilantro lime rice is a weeknight hero—quick, flavorful, and packed with bold Cajun spice.

Ingredients:

• 2 tilapia fillets (about 6 oz each)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• 1 cup long-grain white rice
• 1 3/4 cups water
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp lime zest

Instructions:

1. Prep the spice mix: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp thyme, and 1/2 tsp salt. Brush tilapia with 2 tbsp melted butter, then coat both sides evenly with the spice mix.
2. Cook the rice: In a saucepan, bring 1 3/4 cups water to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in 1/4 cup cilantro, 1 tbsp lime juice, and 1/2 tsp lime zest.
3. Blacken the tilapia: Heat a cast-iron skillet over high heat for 2 minutes. Add tilapia and cook for 3 minutes per side until the crust is dark and fish flakes easily.

The smoky, crispy crust on the tilapia pairs perfectly with the fresh, citrusy rice—no heavy sauces needed!

Tip: For extra char, press the fillets gently into the hot skillet with a spatula for the first 30 seconds.

Teriyaki Glazed Tilapia with Sticky Rice

This sweet-savory tilapia cooks up fast with a glossy teriyaki glaze, perfect for pairing with sticky rice for a fuss-free weeknight meal.

Ingredients:

• 2 tilapia fillets (about 6 oz each)
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1 tbsp vegetable oil
• 1 cup uncooked short-grain white rice
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Cook the rice: Rinse 1 cup uncooked short-grain rice under cold water until the water runs clear. Cook according to package instructions (typically 1:1 rice to water ratio, simmered covered for 15 minutes).
2. Make the glaze: In a small saucepan over medium heat, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp ginger, 2 cloves minced garlic, and 1 tsp sesame oil. Simmer for 5 minutes until slightly thickened.
3. Cook the fish: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Pat tilapia fillets dry, then cook for 3 minutes per side. Brush generously with glaze during the last minute.
4. Serve: Fluff the rice with a fork, then divide between plates. Top with tilapia, drizzle with remaining glaze, and garnish with 1 tbsp sesame seeds and sliced green onions.

The magic here is the double-hit of teriyaki—brushed on the fish for caramelization and drizzled at the end for maximum sticky-sweet flavor.

Tip: For extra crispy edges, broil the glazed fish for 1–2 minutes at the end (watch closely!).

Grilled Tilapia with Mango Salsa and Coconut Rice

Bright, tropical flavors shine in this easy weeknight meal—the sweet-spicy salsa and creamy coconut rice balance the flaky grilled tilapia perfectly.

Ingredients:

• For the tilapia: 4 tilapia fillets (about 6 oz each), 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
• For the mango salsa: 1 large ripe mango (diced), 1/4 cup finely diced red onion, 1 jalapeño (seeded and minced), 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt
• For the coconut rice: 1 cup jasmine rice, 1 cup canned coconut milk, 1 cup water, 1/2 tsp salt

Instructions:

1. Make the rice: In a saucepan, combine rice, coconut milk, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
2. Prep the salsa: Gently mix mango, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a bowl. Set aside.
3. Grill the fish: Heat grill or grill pan to medium-high. Brush tilapia with 2 tbsp olive oil, then sprinkle evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 3–4 minutes per side until opaque and lightly charred.
4. Serve: Fluff rice with a fork, then plate alongside tilapia topped with mango salsa.

The contrast of smoky fish, juicy salsa, and subtly sweet rice tastes like a vacation on a plate—no passport required!

Tip: For extra depth, toast the rice in 1 tsp oil before adding liquids (it amps up the nutty flavor).

Baked Tilapia and Tomato Basil Rice

This light yet satisfying meal pairs flaky tilapia with fragrant tomato basil rice for a fuss-free dinner that feels restaurant-worthy.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1 cup long-grain white rice, uncooked
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup fresh basil, thinly sliced
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. In a 9×13 baking dish, combine rice, diced tomatoes (with juices), 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir, then spread evenly.
2. Pat tilapia dry and place on top of rice. Drizzle with remaining 1 tbsp olive oil, then sprinkle evenly with garlic powder, smoked paprika, and remaining 1/2 tsp salt.
3. Cover tightly with foil and bake for 25 minutes. Uncover, scatter basil over the rice, and bake 5 more minutes until fish flakes easily and rice is tender.

The tomatoes infuse the rice with bright acidity while the tilapia steams gently above, keeping it impossibly moist. A perfect weeknight trick!

Tip: For extra color, broil the fish for 1–2 minutes at the end (watch closely!).

Garlic Butter Tilapia with Garlic Fried Rice

This quick and flavorful dish pairs flaky tilapia with fragrant garlic butter and a side of golden fried rice—perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

• 2 tilapia fillets (about 6 oz each)
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced (divided)
• 1 tbsp olive oil
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 cups cooked white rice (day-old works best)
• 1 tbsp soy sauce
• 1/2 tsp brown sugar
• 1 green onion, thinly sliced

Instructions

1. Cook the tilapia: In a large skillet, melt 2 tbsp butter over medium heat. Add half the minced garlic and sauté for 30 seconds until fragrant. Season tilapia fillets with 1/4 tsp salt, pepper, and paprika. Cook for 3–4 minutes per side until opaque and flaky. Transfer to a plate.
2. Make the fried rice: In the same skillet, heat olive oil over medium-high. Add remaining garlic and sauté for 20 seconds. Add cooked rice, breaking up clumps. Stir in soy sauce, brown sugar, and remaining 1/4 tsp salt. Cook for 3–4 minutes, stirring occasionally, until rice is lightly crispy. Remove from heat and stir in remaining 1 tbsp butter.
3. Serve: Divide fried rice between plates, top with tilapia, and garnish with green onions.

The double hit of garlic—first in the buttery pan sauce, then crisped in the rice—gives this dish its irresistible depth. The tilapia stays tender while the rice gets just the right amount of crunch.

Tip: For extra flavor, add a squeeze of lemon over the tilapia before serving.

Tilapia Tacos with Cilantro Rice

These bright and flaky tilapia tacos pair perfectly with fragrant cilantro rice for a fresh, weeknight-friendly meal that’s packed with flavor.

Ingredients:

• 1 lb tilapia fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/4 cup crumbled cotija cheese
• Lime wedges, for serving
• 1 cup long-grain white rice, rinsed
• 1 3/4 cups water
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions:

1. Cook the rice: In a small pot, combine rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit 5 minutes, then fluff with a fork. Stir in cilantro and 1 tbsp lime juice.
2. Season the fish: Pat tilapia dry, then rub with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Cook the fish: Heat a skillet over medium-high. Cook tilapia for 3–4 minutes per side until opaque and flaky. Break into chunks.
4. Assemble tacos: Fill warm tortillas with tilapia, cabbage, and cotija. Serve with cilantro rice and lime wedges.

The crispy-spiced tilapia contrasts beautifully with the cool cabbage and creamy cotija, while the citrusy rice ties it all together.

Tip: For extra crunch, lightly char the tortillas in a dry skillet before filling.

Mediterranean Tilapia and Lemon Herb Rice

This light yet flavorful dish brings the sunny vibes of the Mediterranean to your table in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 lemon (zested and juiced)
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt, plus extra for seasoning
• 1/4 tsp black pepper

Instructions:

1. Cook the rice: In a saucepan, combine rice, chicken broth, 1 tbsp olive oil, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in parsley, dill, lemon zest, and 1 tbsp lemon juice.
2. Season the tilapia: Pat fillets dry and rub with 1 tbsp olive oil. Sprinkle evenly with garlic powder, oregano, 1/4 tsp salt, and black pepper.
3. Pan-sear the fish: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Cook tilapia for 3–4 minutes per side until opaque and lightly browned.
4. Serve: Plate lemon herb rice alongside tilapia. Drizzle with remaining lemon juice and garnish with extra dill if desired.

The bright citrus and fresh herbs in the rice perfectly balance the savory, flaky fish—no heavy sauces needed!

Tip: For extra flavor, add a pinch of red pepper flakes to the rice or sear the tilapia in a mix of olive oil and butter.

Creole Tilapia with Red Beans and Rice

This vibrant Creole-inspired dish brings bold flavors to your weeknight dinner with tender tilapia, smoky red beans, and fluffy rice—all in one pan!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 4 tilapia fillets (about 1 lb total)
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups low-sodium chicken broth
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic, smoked paprika, thyme, cayenne, salt, and black pepper; cook for 1 minute until fragrant.
2. Add rice and red beans, stirring to coat. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Pat tilapia dry and season lightly with a pinch of salt. Heat remaining 1 tbsp olive oil in a separate skillet over medium-high. Cook fillets for 3 minutes per side until flaky.
4. Serve tilapia over the rice mixture, garnished with parsley.

The magic here? The rice soaks up all the Creole spices while cooking, making every bite as flavorful as the last.

Tip: For extra depth, swap half the broth for fire-roasted diced tomatoes.

Tilapia Piccata with Lemon Butter Rice

Bright, tangy, and ready in under 30 minutes, this dish brings restaurant-style flair to your weeknight dinner with minimal fuss.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 1/3 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley
• 1 cup long-grain white rice
• 1 3/4 cups water
• 1 tbsp lemon zest

Instructions:

1. Cook the rice: In a saucepan, combine rice, water, 1 tbsp butter, and 1/2 tsp salt. Bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork and stir in lemon zest.
2. Prep the fish: Pat tilapia dry. Mix flour, 1/2 tsp salt, and black pepper on a plate. Dredge fillets lightly in the mixture.
3. Pan-fry: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook tilapia for 3 minutes per side until golden. Transfer to a plate.
4. Make the sauce: In the same skillet, add chicken broth, lemon juice, and capers. Scrape up browned bits and simmer for 2 minutes. Reduce heat, swirl in remaining 1 tbsp butter until glossy.
5. Finish: Return tilapia to the skillet, spooning sauce over it. Sprinkle with parsley.

The silky lemon-caper sauce clings perfectly to the tender fish, while the buttery rice balances the dish with a subtle citrus pop.

Tip: For extra richness, use half broth and half dry white wine in the sauce.

Thai-Style Tilapia and Pineapple Fried Rice

This vibrant dish brings together flaky tilapia and sweet-tangy pineapple fried rice for a tropical twist on takeout night.

Ingredients:

• 2 tilapia fillets (about 6 oz each)
• 1 cup diced fresh pineapple
• 1 cup cooked jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/4 cup diced red bell pepper
• 2 green onions, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

1. Pat tilapia dry and season lightly with salt. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high. Cook tilapia for 3–4 minutes per side until opaque and flaky. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp oil. Add garlic, ginger, and red bell pepper; stir-fry for 1 minute until fragrant.
3. Add cooked rice, breaking up clumps. Pour in soy sauce, fish sauce, and brown sugar; toss to coat. Cook undisturbed for 2 minutes to crisp the rice slightly.
4. Stir in pineapple and green onions; cook 1 minute more. Remove from heat and fold in cilantro.
5. Serve fried rice topped with tilapia and lime wedges for squeezing.

The contrast of caramelized pineapple against savory fish and umami-rich rice makes every bite exciting. Tip: For extra crunch, sprinkle with chopped roasted peanuts right before serving.

Tilapia en Papillote with Saffron Rice

This elegant yet fuss-free dish steams tilapia and fragrant rice in a parchment packet, locking in moisture and flavor for a restaurant-worthy meal at home.

Ingredients

• 2 (6 oz) tilapia fillets
• 1/2 cup long-grain white rice, rinsed
• 1 cup low-sodium chicken broth
• 1/4 tsp saffron threads, crumbled
• 1/2 lemon, thinly sliced
• 2 tbsp unsalted butter, cubed
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Prep: Preheat oven to 400°F. Cut two 15″x12″ sheets of parchment paper.
2. Rice layer: Divide rice evenly between parchment sheets. Pour 1/2 cup broth over each portion, then sprinkle with saffron, 1/4 tsp salt, and 1/8 tsp pepper per packet.
3. Fish layer: Place tilapia on rice. Top each fillet with lemon slices, 1 tbsp butter, 1 minced garlic clove, and 1 tbsp parsley.
4. Fold packets: Bring parchment edges together, crimping tightly to seal (like a calzone). Place packets on a baking sheet.
5. Bake: Cook for 22 minutes. Carefully open one packet to check if rice is tender and fish flakes easily.

The magic here? The buttery, citrus-infused steam perfumes every bite of the fish and the rice—no separate pans needed.

Tip: For extra flair, tie packets with kitchen twine before baking.

Smoked Paprika Tilapia and Spanish Rice

This vibrant one-pan meal brings smoky, savory flavors to your weeknight dinner with minimal fuss—perfect for when you want something satisfying but simple.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 2 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt, divided
• ½ tsp black pepper
• ¼ cup chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic; cook for 3–4 minutes until softened.
2. Stir in the rice, diced tomatoes, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp salt, and black pepper. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Meanwhile, pat the tilapia dry and rub with remaining 1 tbsp olive oil, 2 tsp smoked paprika, ½ tsp cumin, and ½ tsp salt.
4. After the rice has cooked for 15 minutes, nestle the tilapia into the rice, cover, and cook for another 8–10 minutes until the fish flakes easily with a fork.
5. Garnish with cilantro (if using) and serve immediately.

The smoky paprika infuses both the tender tilapia and the fluffy rice, while the tomatoes and peppers add just the right brightness. It’s a complete meal that feels restaurant-worthy but comes together in one pan.

Tip: For extra depth, toast the rice in the skillet for 1–2 minutes before adding the broth—it’ll give the dish a subtle nutty flavor.

Tilapia Stir-Fry with Vegetable Fried Rice

This quick and colorful dish brings flaky tilapia and crisp-tender veggies together with fragrant fried rice—perfect for busy weeknights when you want something light but satisfying.

Ingredients:

• 2 tilapia fillets (about 6 oz each), cut into 1-inch pieces
• 2 cups cooked white rice (preferably day-old)
• 1 cup broccoli florets
• 1/2 red bell pepper, thinly sliced
• 1/2 cup shredded carrots
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tilapia and cook for 2–3 minutes per side until opaque. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add garlic, ginger, and red pepper flakes (if using); stir for 30 seconds until fragrant.
3. Add broccoli, bell pepper, and carrots; stir-fry for 3 minutes until crisp-tender. Push veggies to one side.
4. Add rice to the empty space, drizzle with soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for 2 minutes.
5. Return tilapia to the skillet, gently folding to combine. Garnish with green onions and serve immediately.

The secret here? Using day-old rice ensures each grain stays separate and gets perfectly crispy in the skillet—no mushy fried rice here!

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Tilapia Ceviche with Avocado and Rice Salad

Bright, citrusy tilapia ceviche meets creamy avocado and fluffy rice for a refreshing dish that feels like sunshine on a plate.

Ingredients:

• 1 lb fresh tilapia fillets, diced into ½-inch cubes
• ½ cup freshly squeezed lime juice (about 4–5 limes)
• ½ cup freshly squeezed lemon juice (about 2 lemons)
• 1 tsp kosher salt
• 1 tsp sugar
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• ½ cup chopped cilantro
• 1 large avocado, diced
• 1 cup cooked and cooled white rice
• Tortilla chips, for serving

Instructions:

1. In a glass bowl, combine tilapia, lime juice, lemon juice, 1 tsp kosher salt, and 1 tsp sugar. Stir gently, cover, and refrigerate for 20 minutes (fish should turn opaque).
2. Drain off half the citrus juice, then fold in red onion, jalapeño, and cilantro. Gently mix in avocado and rice.
3. Serve chilled with tortilla chips for scooping.

The magic here? The rice soaks up the tangy marinade, adding a fluffy contrast to the silky fish and avocado.

Tip: For extra freshness, add diced cucumber or mango just before serving.

Conclusion

With 19 delicious tilapia and rice recipes, there’s something here for every taste and occasion! Whether you’re craving something light and zesty or rich and comforting, these dishes make weeknight dinners a breeze. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow food lovers. Happy cooking!