Fish and Shellfish: Fish Dishes: Tilapia with Cucumber Radish Relish

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

Author: National Fisheries Institute
Date: February 26, 2008

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.

Serves: 4 person(s)

Preparation Time: 9 mins
Cooking Time: 6 mins

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.