I need recipes for "Fish Friday"

Have you tried eating walleye? That doesn't have a very "fishy" taste to it. I don't have recipes but shrimp is good in ceviche and with salmon, I find using lots of lemon and balsamic vinegar makes it taste divine.

This is one of my recipes from Pinterest :

Tacos with Peach relish salsa

Ingredientes

• Salsa:$
• 2 cups finely chopped peeled peach (about 2 medium)
• 1/2 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1 jalapeño pepper, seeded and finely chopped
• 1 garlic clove, minced
• Remaining ingredients:
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 pound tilapia, cut into 2-inch strips
• Cooking spray
• 8 (6-inch) corn tortillas

Preparation

1. To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
2. Preheat oven to 375°.
3. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
4. Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

Quoting ML Ingrid:

Have you tried eating walleye? That doesn't have a very "fishy" taste to it. I don't have recipes but shrimp is good in ceviche and with salmon, I find using lots of lemon and balsamic vinegar makes it taste divine.

 Is walleye a type of salmon?  I'm not sure what it is we buy, but it's wild caught,  so it doesn't have all the mercury.  I would probably like it in some sort of sauce. 

Quoting Gabycr:

This is one of my recipes from Pinterest :

Tacos with Peach relish salsa

Ingredientes

 

• Salsa:$
• 2 cups finely chopped peeled peach (about 2 medium)
• 1/2 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1 jalapeño pepper, seeded and finely chopped
• 1 garlic clove, minced
• Remaining ingredients:
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 pound tilapia, cut into 2-inch strips
• Cooking spray
• 8 (6-inch) corn tortillas

 

Preparation

 

1. To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
2. Preheat oven to 375°.
3. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
4. Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

 

Alison Ashton, Cooking Light 
AUGUST 2006

 My hubby would LOVE that...but too much spicy peppery flavor for me.  I like creamy and cheesy.  lol