Tilapia?

It's the perfect consistency and flavor for ceviche.
It's great smoked for a couple hours over a mesquite or pecan fire.
Seasoned and pan seared in olive or grapeseed oil (sometimes dredged in a little cornmeal) for tacos.

I usually end up seasoning it and throwing it in a foil packet with some lemon and onions and put it in the oven or on the grill.

George Foreman grill, plain and simple. I try to find different spice blends to top it with to keep me from getting bored with it.

I bake or grill it w/a tsp or so of coconut oil and either some herbs, garlic, or a little bit of parmesean cheese. I love it!

I like it with lemon, capers, garlic and cayenne.

Two best ways I've had tilapia-

1. Smoked on the grill.

2. Baked in the oven with some of McCormick's lemon pepper seasoning.

We love ours in Cajun seasoning and dip with nonfat Greek yogurt with dill weed mixed in. I've done fish tacos before too with Chipotle Adobo peppers, and was amazing.

tastes like mud and damp basements to me, and I read it's not even that good for you.

I make it herb crusted with a ton of spinach, super good.

1 tsp minced garlic
1 tsp marjoram leaves (dried)
3/4 tsp ground mustard
3/4 tsp basil leaves (also dried)
3/4 tsp oregano (dried here, too)
1/2 tsp black pepper
1/2 tsp salt
1/3 c butter/olive oil (olive oil is way more betterer for you, but butter tastes better)
1 1/2 c fresh spinach (or more like 3 or 4 cups if you're me)
3/4 cup panko bread crumbs (I use regular bread crumbs, never liked panko)
1/3 cup finely chopped red bell pepper (I usually use a mix of red/yellow/orange just to get some color in the dish, and I use more like 1/2 cup)
3 Tblsp shredded parmesan
6 tilapia fillets (about 1.5 lbs -- I use 8 fillets, cuz this is a lot of stuff ... if the fillets are good sized, you're still getting plenty of flavor on them, and distributing out the calories a bit more!)

Sprinkle both sides of the fish with the salt (or a salt substitute could work). Mix butter/oil and all spices in a medium bowl, you WILL want some spare room in this bowl. Brush the bottom side of the fish with the oil, mostly just to season and keep it from sticking. Place it on a cooking pan (I still line mine with foil, otherwise it is not pretty when you try to get the fish off.) Stir the spinach, panko and cheese in to the remaining seasoned oil/butter. Divide evenly and place on top of the fillets. You'll want to press down just a bit to help it adhere to the fish.

Bake it at 400 degrees for about 15 minutes. The fish should flake easily with a fork.

I've never been a fan of tilapia until I tried this recipe. Now I absolutely love it.

Baked Tilapia with Avocado & Tomato Recipe

4 tilapia fish fillets (about 5 oz each)
2 tablespoon(s) olive oil (preferably extra virgin)
1/4 teaspoon(s) each pepper, garlic powder, dried basil and dried marjoram
1/2 teaspoon(s) salt
2 ripe medium tomatoes, seeded and diced
1 ripe avocado (preferably Haas, the very dark skinned variety), peeled and diced

Heat oven to 350°F. Line a rimmed baking sheet with foil (for easy cleanup).
Brush both sides of fish with 1 Tbsp oil; place on lined pan. Sprinkle fish with 1/8 tsp pepper, the garlic powder, basil and marjoram and 1/4 tsp salt.
Bake 7 to 10 minutes or until fish is just barely opaque at center.
Meanwhile put tomato and avocado into a medium bowl, add remaining 1 Tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Toss to mix and coat.
Serve over the fish.

I make it with either lemon pepper or Cajan seasoning.