A unique blending of flavors makes this tilapia something to talk about.
Preparation Time: 9 mins
Cooking Time: 6 mins
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.
If desired, replace tilapia with catfish, trout, pollock, flounder, ocean perch, or cod.
Serving suggestions are not included in the nutritional analysis.
* 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.