In Wyandotte, Michigan, Mary VanHollebeke found a recipe that lures even landlubbers to her fish suppers. "I spotted this easy entree on a recipe card in my local fish market," she reports. "Although my husband isn't big on fish, he enjoys this mild-tasting tilapia." The relish adds garden-fresh flavor and pretty color to the lightly browned fillets.
- 2/3 cup chopped seeded cucumber
- 1/2 cup chopped radishes
- 1 tablespoon tarragon vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/8 teaspoon sugar
- 1/8 teaspoon paprika
- 4 tilapia fillets (6 ounces each)
- 1 tablespoon butter
- In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets.
- In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish. Yield: 4 servings.
Originally published as Tilapia with Cucumber Relish in Light & Tasty October/November 2004, p53
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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