This dish I have done a few times now with a couple different sides. The tilapia is actually individual flash frozen servings that are all individually vacuum sealed sold in the freezer bag. I haven't been a huge fan of fish in this form, but it's been performing surprisingly well each time I have cooked with it. Along with the added push to include more fish in our diet, it has really become very convenient. The rice used was a brown rice cooked with a light shrimp and vegetable stock then tossed with compound butter and fresh herbs. To poach the tilapia an oven proof pan is needed. First sauté some shallots and garlic in clarified butter or vegetable oil till fragrant. Deglaze with an ounce or more of white wine, toss in herbs like thyme and parsley, squeeze some lemon juice on the fish, cover the pan and into a 400 degree oven for 8-10 minutes. Remove from the oven when the fish has an internal temp of 140 degrees F. Remove the tilapia from the pan and strain all of the liquid through cheese cloth to refine the sauce before thickening. Add a little roux, squeeze of lemon, salt and pepper to taste and it's done. The corn is a quick sauté of garlic, onion, roasted red peppers, paprika, and chili butter garnished with cilantro and lime juice.
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