Poached Tilapia and Jasmine Rice

I took this recipe from REAL SIMPLE magazine and completely changed it up; it turned into a really flavorful way to cook tilapia, which doesn't have too much flavor of it's own.  I highly recommend using an electric skillet for this, but if you don't have one, it's okay. 

16 oz of coconut water - NOT coconut cream or coconut milk
4 6 oz tilapia fillets
1 lemon, thinly sliced
8 sprigs fresh thyme
dash of kosher salt
pinch of black pepper
Jasmine rice

Combine all ingredient except for jasmine rice in an electric skillet, or a large skillet on the stove if you don't have an electric skillet.  Bring to a boil and then reduce to a simmer.  Simmer until fish is tender.  While the fish is cooking, cook the jasmine rice according to the package directions. Serve with a green salad!