Catfish Fillets With Thai Cucumber Relish

Ingredients

• 0.3 cup firmly brown sugar packed
• 0.5 teaspoon pepper red crushed
• 0.8 pound cucumber english peeled halved sliced
• 32 ounce farm-raised catfish fillets 
• 0.3 cup cilantro leaves fresh packed finely chopped
• 2  jalapeño peppers seeded very thinly sliced
• 0.5 cup onion red very thinly sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup vinegar white

Equipment

• frying pan
• sauce pan

Directions

1. Combine vinegar and sugar in a small saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring occasionally.
2. Remove from heat; let cool.
3. Combine cooled vinegar mixture, cucumber, and next 5 ingredients; toss well.
4. Let stand 30 minutes.
5. Heat a large nonstick skillet over medium- high heat.
6. Sprinkle fillets with salt; coat fillets with cooking spray. Cook fillets in batches 4 minutes on each side or until fish flakes easily when tested with a fork. Spoon cucumber relish over catfish; serve immediately.