Tilapia with Cucumber Radish Relish
A unique blending of flavors makes this tilapia something to talk about.
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.
Tips:
* 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.