Talapia?

A Quick and Easy Weeknight Supper
Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.
Chili-Rubbed Tilapia With Asparagus and Lemon
2 pounds organic asparagus, tough ends trimmed, cut into 1" pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole, or other firm white-fish fillet
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Preparation
Bring an inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover, and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder, and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.
Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt, and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
Makes 4 servings.

When It Comes to Fish, Be Choosy

When you're buying tilapia, ask the person behind the fish counter where the fish came from. You want to steer clear of tilapia farmed in China or Taiwan, where pollution can be a big issue. U.S.-farmed tilapia is the best choice, and if you can't find that, fish from Central or South America is a good alternative. For more up-to-date information on tilapia (and any other fish), check out the Monterey Bay Aquarium's Seafood Watch