Blend shredded cucumber with sour cream, mayonnaise or salad dressing, chives, lemon juice, the 1/4 teaspoon salt, and the dash pepper.
Mix well and chill sauce.
Thaw fish, if frozen.
Cut into 6 portions.
Place in well-greased wire grill basket.
In saucepan melt butter; stir in the 1 teaspoon salt and 1/8 teaspoon pepper.
Grill fish over medium-hot coals for 5 to 8 minutes, brushing with butter mixture occasionally.
Turn and baste with remaining butter mixture.
Grill till fish flakes easily when tested with a fork, 5 to 8 minutes more.
Sprinkle fish with paprika and serve with chilled cucumber sauce