Food Fight Friday: Walleye vs. Halibut

If you were to rank fish in terms of flavor, walleye and halibut would definitely break the top five, if not right into the top two spots. The thing about each mild, white-fleshed fish is they're great vehicles for all sorts of flavor profiles and preparation techniques. Both get some special treatment this week, one from south of the border and the other from the epicenter of haute cuisine: France.

Zach Pederson's Walleye Ceviche

Reader Zach Pederson sent in this image with just a simple description: "Fresh walleye ceviche! So good." And I'm sure it was. It's easy to make by "cooking" the fish in lime juice, along with some onion, cilantro and peppers. Cilantro is often served as a snack or appetizer, but I could easily make a meal out of a big bowl of the stuff.

Colin Kearns' Halibut en Papillote