Here is a table of smoke points, pick something higher than the temp you'll be cooking (or if you're not sure, no lower than refined grapeseed).
Be aware that grapeseed is fairly neutral flavoured. Other oils may not be so (for example, olive oil has a stronger flavour), doesn't mean you can't use it but it's something to be a aware of.
The reason for using grapeseed oil is that it has a high smoke point. Olive oil does not. Also the grapeseed oil is fairly neutral in flavor. Canola oil is a good substitute although some people suffer from GMO paranoia. I'm not one of them. Corn oil is also good.
All of my research shows that it's a myth about smoke point when it comes to grapeseed oil and olive oil. I doubt those tilapia fillets are going to be cooked at a very high temperature for very long even if they're deep fried. I wouldn't use an expensive Extra Virgin Olive Oil to cook with, so ordinary olive oil would be fine.
Myth? Not really. "Olive Oil" as a grade contains refined oil which has been subjected to heat. Its acidity is literally double that of extra virgin. Sure you can use it for frying. Pomace oil as well if you want to sink that low. But this type of olive oil is better suited to use in your engine block than in your digestive system.
You don't give any information about the prep or cooking method for the recipe. But if the filets are to be briefly sautéed, you could use canola or olive oil.
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Thanks! I had peanut oil, sesame oil and canola oil. We used canola. It was blackened tilapia so it had bold flavor. They were delicious!
Be aware that grapeseed is fairly neutral flavoured. Other oils may not be so (for example, olive oil has a stronger flavour), doesn't mean you can't use it but it's something to be a aware of.
Oops, forgot link.
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