Pan-Seared Tilapia with Coconut Rice and Cilantro-Lime Drizzle

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Lightly pan-seared tilapia fillets served over fragrant coconut rice, finished with a bright cilantro-lime drizzle reflecting Copacabana’s coastal flavors. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs tilapia fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (5 oz each) tilapia fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 1/2 cups jasmine rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1/2 tsp salt
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 1/2 cups coconut milk, 1 1/2 cups water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
2. Step 2: While rice cooks, season 4 tilapia fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
3. Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add tilapia fillets and cook for 3-4 minutes per side until golden brown and fish flakes easily with a fork.
4. Step 4: In a small bowl, whisk together 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tsp honey, and 1 tbsp olive oil until combined.
5. Step 5: Fluff the cooked coconut rice with a fork and serve topped with pan-seared tilapia. Drizzle cilantro-lime sauce evenly over the fish and rice before serving.