Perch with Cucumber Relish Recipe
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.
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)
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.
Originally published as Perch with Cucumber Relish in Taste of Home
October/November 2005, p60
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