Recipe Taken From:
Taste of Home Cookbook
2/3 cup chopped seeded cucumber
1/2 cup chopped radishes
1 tablespoon tarragon vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sugar
4 (4 ounce) tilapia fillets
1/8 teaspoon paprika powder
Salt to taste
Freshly ground black pepper to taste
1 tablespoon butter
Combine chopped cucumber with chopped radishes in a small bowl. In another bowl or shallow dish, whisk together tarragon vinegar, olive oil, salt, black pepper and sugar. Pour the vinegar mixture over cucumber and radishes and toss to coat evenly.
Mix paprika powder with salt and pepper to taste and sprinkle over the fish fillets. Melt the butter in a skillet. Place the tilapia fillets in the skillet and cook until the fish can be easily flaked with a fork. This will normally take around 3-4 minutes per side. Place the tilapia fillets on serving plates and add the cucumber relish.
Notes & Tips:
The relish for this was great. Nice and tangy. I didn't have tarragon vinegar, so I just mixed Apple Cider Vinegar with some dried tarragon. I forgot the paprika, oops... so I just sprinkled a little on the fish as it was cooking.
One serving (1 fish fillet with 3 tablespoons relish) equals 181 calories, 6 g fat (3 g saturated fat), 90 mg cholesterol, 388 mg sodium, 1 g carbohydrate, trace fiber, 32 protein. Diabetic Exchanges: 4 very lean meat, 1 fat.