Get thin fillets of tilapia, oil up a skillet with olive oil and garlic then lay the fish in there. It’s thin, usually, so mind it closely. Add butter, a little salt — I’ve put a bit of Gulden’s brown mustard on it, before. Keep it moving, get it in, get it hot, and get it out.
Have everything else hot & ready to serve; rice, vegetables... Or crisp it with a little batter and serve with a splash of vinegar and steak cut French fried potatoes.
Yeah, OK, so catfish would be better, but tilapia can be fine cooked right.
I won’t touch Chinese tilapia.
After seeing how tilapia is farmed, I’ll pass.