Tilapia and Sushi grade Tuna are my stand-by meals. I have one of these at least twice a week:
TILAPIA - filets are typically about 8 oz., and should always be fresh when purchased, and can be frozen for up to a month without any cocern.
Pat them dry with a paper towel. Place them on a broiling rack and brush them with virgin olive oil on both sides, lightly, and dust with pepper.
Place them under the broiler for approximately 4 minutes each side.
While broiling, squeeze a lemon and add some capers or sliced green olives, and blend in a blender.
Remove from broiler, dress with lemon/caper or lemon/olive blend and serve hot. No fishy taste at all. Guaranteed.
TUNA - let tuna stand at room temp for approximately 30 minutes.
Heat a skillet on high with no oil or butter. Dry.
Coat tuna in white or black sesame seeds and ground pepper.
Place a single thin pat of butter on the top of the coated tuna and drop in the dry pan. Let sear for two minutes on each side, and then using tongs sear the sides for about 45 seconds to 1 minute each - max.
Remove from heat. Let stand for three minutes.
While Tuna is standing, open a bag of pre-washed arugula or spicy greens, dress greens with juice of one lemon and two tablespoons of olive oil.
Serve greens onto plate, and using sharp knife slice Tuna into thin strips approximately 1 inch thick, and layer onto dressed greens.
Both recipes take less than 10 minutes to prepare and have ready on the table. Neither tastes of the typical flavors associated with "fishy"ness, and both are exceedingly good sources of quality protein, unsaturated good fats and can be joined happily with a nice complex carb (like a grilled peach or some white beans, brown rice or slices of grilled sweet potato.