Recipe printed from:

a serving plate of a filet of tilapia


Chef Brian Vallipuram

Chef’s Suggestion – Serve with basmati rice and Crunchy Asian Coleslaw



2-3 oz pieces tilapia filet
2 tablespoon Extra Virgin Olive oil
Madras Spiced Seasoning consisting of 1 tablespoon of each item:
• cumin
• coriander seeds
• mustard seed
• red chilis
• curry leaves (optional)
• curry powder

Note:  If you do not like spices, use only ¼ – ½ teaspoon of red chili 


Make sure tilapia is dry (not wet).

Rub 2 tablespoon Extra virgin olive on the tilapia filets.

Rub Madras mix on the tilapia and let sit on the side to marinade for ½ hour (could be done day before).


Preheat oven to 350-degree F. 

Preheat a non-stick pan with no plastic handle or on a baking sheet until medium hot.

Place the tilapia in the pan and place in the oven for 5 – 6 minutes.

Remove the pan from the oven and turn the tilapia over.  Place in oven for another 6 minutes.

Remove and it is ready to eat.

Nutrient Analysis

  • Calories: 289 KCal
  • Protein: 25.6 g
  • Carbohydrates: 7.6 g
  • Fibre: 3.5 g
  • Total Fat: 18.7 g
  • Sodium: 56.3 mg
  • Phosphorus: 246.43 mg
  • Potassium: 483.83 mg

Renal Diet Nutrient Analysis

Servings per recipe: 2

Serving size: 1 3oz filet

Renal and Diabetic Exchanges

3 protein choices

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup