perch with cucumber relish
Pan-fried perch or tilapia served with a homemade pickled cucumber relish
Ingredients
chopped seeded cucumber (seeded, chopped)
2⁄3 cup
chopped radishes
1⁄2 cup
white vinegar
2 tablespoons
canola oil
1 teaspoon
sugar
1⁄4 teaspoon
dried tarragon
1⁄4 teaspoon
salt
1⁄8 teaspoon
butter
2 tablespoons
perch or tilapia fillets (6 ounces each)
4 fillets
Instructions
1
Make the relish
In a bowl, combine the cucumber, radishes, white vinegar, canola oil, sugar, tarragon, and salt; set aside.
2
Cook the fish
Melt the butter in a large skillet over medium-high heat. Cook the fillets for 3-4 minutes per side, until the fish flakes easily with a fork. Serve with the relish.
