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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 each: 222 calories, 9g fat (4g saturated fat), 168mg cholesterol, 241mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

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