• 2/3 C. peeled, chopped, seeded cucumber
• 1/2 C. chopped radishes
• 2 tsp. vegetable oil
• 2 Tbs. tarragon vinegar
• 1/4 tsp. dried tarragon
• Pinch of sugar
• 1/8 tsp. salt
• 4 6 oz. tilapia fillets (or catfish, trout, pollock, flounder, ocean perch, cod)
• 2 Tbs. butter or margarine

Combine the first seven ingredients in a small bowl. Mix well and let stand at room temperature while preparing fish. Season the tilapia lightly with salt and pepper and sauté in butter or margarine in a large skillet over medium heat for 2-3 minutes on each side, or until fish just begins to flake easily when tested with a fork. Transfer to serving plates and spoon the cucumber relish over each serving.