Tilapia with Cucumber Radish Relish


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This dish is elegantly plated without too much work in the kitchen. Not too fond of tilapia? Swap in your favorite white fish.

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  • 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

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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.

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