2/3 cup cucumber, chopped 1/2 cup radish, chopped 1 T. tarragon vinegar 1 tsp. evoo 1/2 tsp. salt 1/4 tsp. pepper 1/8 tsp. sugar 1/8 tsp. paprika 4 Tilapia fillets (6 oz. each) 1 T. butter

In a small bowl, combine cucumber and radishes. In another small bowl combine vinegar, oil, 1/4 tsp. salt, 1/8 tsp. pepper and sugar. Pour over cucumber and radishes. Toss to coat. Combine paprika and remaining salt, sprinkle over fillets.

In a large nonstick skillet, melt butter. Cook fish until flakes easily with a fork, 3-4 minutes on each side. Serve with cucumber relish.