Sarasota's Sauteed Cucumbers With Pan Seared Tilapia

Ingredients

• 4 tilapia fillets
• 1/3 cup flour
• 1 pinch cayenne pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 lemon, cut in 8 wedges (1 to squeeze on each dish and 1 for a garnish)

Cucumbers

• 2 large English cucumbers (the seedless kind, cut about 1/4-inch thick)
• 1 shallot, thin sliced
• 1/3 cup sour cream
• 2 tablespoons white wine
• 1 teaspoon butter
• 2 teaspoons olive oil
• salt
• pepper
• 1 1/2 tablespoons minced fresh dill

Directions

1. 1

   Cucumbers -- Cut cucumbers in half lengthwise, scrape out seeds if necessary. Most seedless cucumbers, although they call them seedless have some seeds. With a spoon just scrape a few of the seeds, there are not many. Then cut into 1/4" slices on a slight angle. Add to colander and toss with just a pinch of salt and let them drain for 15-20 minutes. This just gets the water out of them so they saute better.

2. 2

   Fish -- Prepare the fish by removing them from the refrigerator to take the chill off, and then patting them dry. In a small pie plate or dish, mix the flour, cayenne, paprika, salt and pepper and lightly dredge the fish. Set on a plate to the side while you saute your cucumbers.

3. 3

   Cucumber Saute -- In a large skillet, I prefer cast iron, but non stick I would NOT suggest. On medium high heat, melt the butter and olive oil and add the drained cucumbers and shallot. Cook for about 3-4 minutes, they cook up fast. They will get slightly soft and start to brown. Then, turn the heat off and stir in the white wine and sour cream. Just cook to the cucumbers are well coated and check for seasoning, salt and pepper. They still have salt from the first stage, so I usually just add a good amount of black pepper for my taste. But don't add the dill yet. Transfer the cucumbers to a bowl and cover with plastic wrap to keep warm while you saute the fish. The Tilapia only takes a couple of minutes.

4. 4

   Fish -- Now in the same pan, just wipe out lightly and add 2 tablespoons butter and 1 tablespoon olive oil and bring to medium high to high heat. Add the fish and cook 3-4 minutes per side until golden brown. They cook very quick. Once done, remove to a plate topped with a paper towel to just remove any grease.

5. 5

   Plate -- Pull out your cucumbers and toss with the fresh dill. Put a few cucumbers on each plate, top with the fish fillet and then a few more cucumbers on top. I like to squeeze one of the lemon wedges over each dish and then one for a garnish. That is it.

6. 6

   NOTE:.

7. 7

   If you happen to make my roasted tomatoes and fingerling potatoes. I start them around 15 minutes before you start the cucumber and fish. In a 425 degree oven just add the tomatoes tossed with olive oil, salt and pepper and put them on a baking sheet lined with foil. And same with the potatoes, but I add garlic to them and thin slice them and put right next to the tomatoes. Roast for 25 minutes and serve along side you main dish. Perfect side dish to the light fish.