ditto, ditto, and ditto: non-oily, non-fishy fish, therefore versatile in everything. how about next time, instead of cooking it with all the sauces and taking advantage of it's mere non-offensiveness, why not try it in a very subtle method of cooking, where the delicate flavor gets to shine through? say, wrap in parchment paper with just a bit of sea salt, pepper, sliver of lemon or sprig of thyme, and tiny splash of dry (unoaked!) white wine.
i like tilapia very much for when i'm serving friends that aren't the crazy seafood junkies that i am, and of course the price can't be beat. but i love tilapia when it gets to just be what it is.