What does everyone think of swai? I have been eating it as a second fish source (after tuna) for the past year or so. It's probably the least "fishy"** tasting fist there is. I cook mine in a skillet with lemon juice and some rosemary on top. Simple and delicious, give it a try.
**one of my favorite Jim Gaffigan jokes, paraphrased "Isn't it weird how the best way to compliment fish, is to say it DOESN'T taste like fish?"