Tilapia with Cucumber Radish Relish 

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Serves: 4 person(s)

Preparation Time: 9 mins
Cooking Time: 6 mins

A unique blending of flavors makes this tilapia something to talk about.

Suggestions:

* TARRAGON VINEGAR: If you want to make your own tarragon vinegar, lightly crush/bruise 1/2 cup tarragon leaves, then put them in a clean, sterilized jar. Pour 1 cup wine, cider or sherry vinegar over the herbs and cover the jar tightly.

Store the jar in a dark place at room temperature to let the mixture steep, shaking it every few days. After one week, taste the vinegar; if not strong enough, let it stand for another 1 to 3 weeks, checking weekly.

Ingredients:

2/3 cup chopped, seeded cucumber

1/2 cup chopped radishes

1 tsp vegetable oil

2 Tbsp tarragon vinegar *

1/4 tsp dried tarragon

1 pinch of sugar

1/8 tsp salt

4 tilapia fillets (about 6 oz each)

2 Tbsp margarine or buttery spread

Directions:

Combine cucumber, radishes, oil, vinegar, tarragon, sugar, and salt in a small bowl; mix well. Let stand at room temperature while preparing fish.

Sauté tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon cucumber mixture over each serving.

Variations:

If desired, replace tilapia with catfish, trout, pollock, flounder, ocean perch, or cod.

Serving suggestions are not included in the nutritional analysis.

Author:

National Fisheries Institute
About Seafood