Golden Freshwater Clam

Tilapia with Cucumber Relish Recipe

Wild radishes grow in west Asia and parts of Europe but no one knows when man began to actively cultivate this edible root. What we do know is that it was a popular vegetable in both Hellenistic and Roman kitchens. The scientific name for this plant is Raphanus sativus. Raphanus means "quickly appearing" in Greek and anyone who has ever grown their own radishes understands why that name was chosen for this delicious red root.  


  • 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


  1. Combine chopped cucumber with chopped radishes in a small bowl.
  2. In another bowl or shallow dish, whisk together tarragon vinegar, olive oil, salt, black pepper and sugar.
  3. Pour the vinegar mixture over cucumber and radishes and toss to coat evenly.
  4. Mix paprika powder with salt and pepper to taste and sprinkle over the fish fillets.
  5. Melt the butter in a skillet.
  6. 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.
  7. Place the tilapia fillets on serving plates and add the cucumber relish.