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Tilapia with Cucumber Relish

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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 fillet with 1/4 cup relish: 181 calories, 6g fat (3g saturated fat), 90mg cholesterol, 384mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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