Best way I like my tilapia is lightly seasoned with salt and pepper, then deep-fried. You can even do like a "butterfly" cut, where you cut the meat on each side of the fish half-way. Then use tongs, clamp the backbone and dip into deep hot oil. Don't let go of the fish. After a few minutes remove from the oil, and it will have "wings" and you can set it on a plate sort of standing up.

Then I mix mince onions and tomatoes to serve as sort of a salsa dip. Yummm...