Tilapia with Cucumber Relish

SUBMITTED BY: Mary VanHollebeke

"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."

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

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 (6 ounce) tilapia fillets
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 nonstick 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.

FOOTNOTE

Nutritional Analysis: 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.