Since it's such a nice, delicate, mild fish, but still has flavor, I generally don't do too much with it. I've broiled it with some herbs de provence sprinkled on it and a few dots of butter, or baked it with slices of lemon on top and some herbs. I like to serve it with some kind of rice or some roasted potatoes and on a bed of sauteed spinach.
It CAN be frozen as well, although the texture changes slightly.
Restaurants around here will serve it stuffed or topped with crab imperial, but I think that's overdoing it.
There cannot be a crisis today. My schedule is already full.