Ingredients

4 x 6oz Florida Red Snapper fillets
2 teaspoonfuls olive oil for cooking
4 tablespoons cornstarch
sea salt & fresh ground black pepper, to taste

Cucumber Relish:
2 large cucumbers, diced small
2 large tomatoes, seeded & diced small
1 lemon , juiced
2 tablespoons fresh mint, chopped fine
1/4 cup of parsley
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1 1/2 tablespoonfuls of fresh lime zest
sea salt & fresh ground black pepper, to taste

Yogurt Sauce:
1 cup Greek Yogurt
1 lemon, juiced
1 tablespoonful seasoning mix (blackened or seafood spice)
sea salt & fresh ground black pepper, to taste

 Method
Cucumber relish: In a medium bowl combine all ingredients and mix well. Season with salt and pepper to taste. Store in a refrigerator until ready to serve.
Yogurt sauce: In a small bowl combine all ingredients and mix well. Season with salt & pepper to taste. Store in a refrigerator until ready to serve.

Heat a large sauté pan over a medium heat and add olive oil. Season fillets with salt & pepper then coat with cornstarch. Carefully ass fillets to pan and cook for 3 minutes on each side or until cooked through. Remove from pan and serve with relish and yogurt sauce.

 Wine