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.

Nutritional Information
(Per Serving)

Calories:232 cals
Kilojoules:969 kJ
Fat:9.9 g
Carbohydrates:1.6 g
Protein:34.5 g
Cholesterol:85.0 mg
Sodium:247 mg
Saturated Fat:2.0 g
Fiber:0.4 g
Calcium:28.0 mg
Total Sugars:0.8 g

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