Red Snapper With Thai Cucumber Relish
|Seasoned rice wine vinegar||1 Cup (16 tbs)|
|Cucumber||1 Large, peeled, halved lengthwise, seeded, and thinly sliced|
|Red onion||1 , thinly sliced|
|Canola oil||1 Tablespoon|
|Red snapper fillets||24 Ounce (4 Fillets, 6 Ounces Each)|
|Crushed red pepper||3⁄4 Teaspoon|
|Cilantro leaves||1⁄2 Cup (8 tbs)|
Combine the vinegar and sugar in a medium bowl.
Add the cucumber and onion and toss to coat; let stand at room temperature.
Heat the oil in a large non-stick skillet over medium-high heat.
Sprinkle the fish with salt and crushed red pepper and add to the skillet.
Cover and cook, turning once, until the fish is just opaque in the center, about 8 minutes.
Drain the cucumber relish, discard the excess vinegar, and toss the relish with the cilantro.