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Perch with Cucumber Relish

 Perch with Cucumber Relish
Field editor Mildred Sherrer from Fort Worth, Texas gives fish a healthy flavor lift with homemade relish. Tangy vinegar and tarragon lend zest to her tasty condiment, and chopped cucumber and radishes add garden-fresh color.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2/3 cup chopped seeded cucumber
  • 1/2 cup chopped radishes
  • 2 tablespoons white vinegar
  • 1 teaspoon canola oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 4 perch or tilapia fillets (6 ounces each)

Directions

  • For relish, in a small bowl, combine the cucumber, radishes, vinegar,
  • oil, sugar, tarragon and salt; set aside.
  • In a large skillet, melt butter over medium-high heat. Cook fillets
  • for 3-4 minutes on each side or until fish flakes easily with a
  • fork. Serve with relish. Yield: 4 servings.
Nutritional Facts: 1 fillet with 3 tablespoons relish equals 222 calories, 9 g fat (4 g saturated fat), 168 mg cholesterol, 241 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Perch with Cucumber Relish (continued)

Wine (continued)
Grigio
.