Your fresh tilapia fillets should be refrigerated immediately upon arrival and can be safely refrigerated for up to three days. Be sure to wrap them tightly in plastic wrap to prevent drying. If you prefer, you can place them in a plastic food storage bag or airtight container and freeze them for up to four months.
Tilapia is extremely versatile and can be baked, broiled, fried, sauteed, or poached. You'll want to be sure and try grilled tilapia, too. Cook tilapia fish for approximately 10 minutes per inch of thickness in a 450-degree oven, or for approximately 3-4 minutes per side on a grill.
To test for doneness when cooking any fish, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a meat thermometer, the internal temperature in the center of the fillet should reach 145 degrees F.