Sign Up For Email Updates:

       Please leave this field empty
Global Network

Tilapia with Curry and Orange Rice

Print this recipe:

right arrowAs a Word doc
right arrowAs a PDF

April 24, 2012 | Issue 397


Forgo the Old Fish Fry

Tilapia with Curry and Orange Rice

Tilapia is a good source of protein, vitamin B12 and Selenium. This recipe calls for baking it in a delicious curry-citrus blend, which packs a flavor punch and cuts the fat from the usual fried filets. This affordable, sustainable fish makes a great, healthful alternative to a dish built around red meat. Red meat has been linked to higher risk for colorectal cancer so AICR recommends cutting down to less than 18 ounces per week. Curry powder and orange-infused rice pilaf step up the flavor and the scallions and almonds add a delicious crunch.

Makes 4 servings.

Per serving: 375 calories, 12 g total fat (<1 g saturated fat), 39 g carbohydrate,
29 g protein, 3 g dietary fiber, 514 mg sodium.

  • 3/4 cup long-grain brown rice
  • 3/4 cup orange juice
  • 1 cup water
  • 3/4 tsp. salt, divided
  • 1/4 cup sliced almonds, preferably toasted
  • 2-4 tsp. mild curry powder
  • 4 tsp. canola oil
  • 4 (4-oz.) tilapia filets
  • 1 navel orange
  • 1/2 cup chopped scallions, green and white parts
  • Freshly ground black pepper


  1. Place rice and orange juice in medium saucepan. Add water and 1/4 teaspoon salt. Bring to boil over medium-high heat, cover tightly, reduce heat to simmer and cook until rice is tender, 45-50 minutes. Off the heat, let rice sit, covered, for 10 minutes. Fluff with fork, and set aside.
  2. While rice cooks, preheat oven to 400 degrees F.
  3. If almonds are not toasted, spread on baking sheet and bake for 5 minutes, or until golden, watching carefully as they will burn easily. Immediately transfer nuts to a plate and cool to room temperature. If nuts are already toasted, skip this step.
  4. In small bowl, mix together curry powder, oil and 1/2 teaspoon salt to make a paste. With brush, spread one-fourth of paste over each filet, coating lightly, and arrange seasoned filets on baking sheet in one layer. To peel orange, use paring knife to remove a thin slice from top and bottom. Standing fruit on a work surface, work knife blade along the curve of the fruit, removing peel and pith in strips. Cut orange horizontally into 8 slices. Arrange 2 slices on top of each filet.
  5. Bake fish for 7-10 minutes, or until it is white and flakes easily at thickest part.
  6. To serve, place one fish filet on each of 4 dinner plates. Mix almonds and scallions into Orange Rice, and season to taste with salt and pepper. Spoon one-fourth of rice onto each plate. If desired, add steamed broccoli raab or spinach, drizzled with a bit of extra virgin olive oil. Serve immediately.

Grocery list

Long-grain brown rice
Orange juice
Curry powder
Canola oil
Tilapia filets
Navel orange
Freshly ground black pepper

You might also like

Fish: Mediterranean Kitchen

Red Meat and Cancer Connection

Homemade for Health

Did You Know?

Americans consumed six times more red meat than seafood in 2007, a pattern that increases risk of colon cancer.

AICR 30 years
All active news articles