Rockfish with Cucumber Radish Relish

Ingredients:

• 4 (4 oz) rockfish fillets
• ¼ cup rice flour or all purpose flour (optional)
• ¼ tsp pepper
• ¼ tsp kosher salt
• 1 Tbsp avocado oil
• 2 Tbsp butter

Relish

• 1 cucumber, peeled, chopped and seeded (no need to peel or seed if using english cucumbers)
• 1 medium watermelon radish, chopped
• 1 tsp olive oil
• 2 Tbsp golden balsamic vinegar
• 1/4 tsp dried tarragon
• ⅛ tsp pepper
• ⅛ tsp kosher salt

Instructions:

1. Combine ingredients for relish in a small bowl; mix well. Let stand at room temperature while preparing fish.
2. Pat fillets dry, sprinkle evenly with salt and pepper. Dust with flour, knock off any excess.
3. Heat oil in a cast iron skillet over medium until shimmering. Cook fish until golden around the edges, about 2-3 minutes. Flip. Continue spooning over fish while the second side cooks another 2-3 minutes, or until fish is golden and flakes easily with a fork. Remove from the skillet and drain on paper towels or a clean kitchen towel.
4. Serve with cucumber relish.

Serves 4