Sadly, tilapia is probably the must sustainable fish out there. Not that that is why your owner bought it.
A chef I used to work for a was a complete fckin hack, I hated the sh!t out of her, and literally the ONLY special she ever ran was Tilapia Piccata. 1, because she had zero creativity or knowledge to create anything new or different, 2, because the tilapia come completely butchered and portioned so it was no work and she had no butchering skills anyway, 3, it was an italian restaurant so she didnt need to prep anything extra for the other components of the dish.
If you can do spanish items, I would use it as a component in paella and ceviche (not actually raw mind you, blanched, cooled, mixed in with other seafood items, dressed w/ lime etc). Or staff meals.