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Don't have anything yet. Was going to swing by the store on the way home. I was considering something like a honey-soy glazed salmon, but then was thinking I might want a less oily white fish. Turns out, I'm totally open to suggestion!

For grilled salmon, I baste it halfway through with a mixture of about 1/4 c maple syrup, a TBsp Dijon mustard, and some crushed dried rosemary. Awesome flavor.

For tilapia fillets try this: Preheat oven to 450.

In a medium pan melt 2 TBsp butter. Stir in 1 TBsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 1/2 TBsp lemon juice.

Salt and pepper your fish as desired, then place on a lightly greased baking sheet. Pour (or spread) the butter mixture over each fillet. Sprinkle with 3 TBsp dried bread crumbs. Bake 7-8 minutes til it's done. This is simple but truly elegant and tasty.

p.s. The first time I made the tilapia recipe above, I added (in error) the breadcrumbs right into the butter mixture, then spread that on the fish. It came out great anyway, and was just as good, so you can do this any old way you want.

Just made this recipe from Gourmet:

http://www.epicurious.com/recipes/food/views/241473

I felt a little strange putting mayo in the oven, but it was super simple and surprisingly delicious.

I'm a bit late in my response, but here's my two cents:

1) A la moutarde (i.e. with mustard) is super simple way to cook thin fillets like tilapia. Line an appropriately sized baking pan with foil and spread with a thin coat of olive oil. Place fish fillets on pan, season lightly with salt and pepper, and spread a thin coat of dijon mustard on each fillet. Broil close to your broiling element for 3 to 5 minutes until the mustard is slightly browned in certain places. Done. Sometimes I'll garnish with capers or chopped olives, or broil with halved cherry tomatoes, but nothing could be simpler or more flavorful.

2) I'm making this tonight: Poisson en papillote, i.e. fish steamed in parchment paper (or foil) packets. Preheat your oven to its highest temperature (500 on mine). This is the kind of dish that doesn't require a recipe as you just cut up whatever fresh veggies you've got that are quick cooking (bell pepper, baby spinach, grape tomatoes, endive, radichhio, baby spinach, shallots, leeks, olives, capers, shaved fennel, fresh or dried herbs, etc.), season with salt and pepper, and then dress lightly with oil and vinegar or lemon juice. Fold a large piece of parchment paper in half, then unfold. On one side place the fish (any fillet will do), season with salt and pepper, and then pile on some of the veggies. (I can never decide whether to place the veggies on the fish, which flavors the fish as the packet cooks, or to place the fish on the veggies, which makes a nicer presentation though I usually go for the first method when just preparing for me and my partner). Fold over the parchment paper and seal the edges together using a particular folding method formalized by the French, or in a pinch, just staple it. This pouch forms a somewhat airtight environment which will steam the fish as the veggies break down and release liquid. Cook for 10 to 12 minutes depending on thickness of the fish. Serve with dramatic flair by placing the packets on your dinner plates and opening at the table. I like to serve this with tortellini, but rice, orzo, boiled potatoes, etc. are just as good! Once when entertaining, I gave my guests a bowl to create their own veggies combos so everyone could have just what they liked.

Tuna noodle casserole MMMMM