Ingredients

• 1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)
• 3/4 cup coarsely crumbled sheep's-milk feta cheese (about 3 ounces)
• 1/2 cup chopped red onion
• 1/2 cup coarsely chopped fresh Italian parsley
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 4 5- to 6-ounce arctic char fillets with skin
• 3 tablespoons canola oil
• Jalapeño-Goat-Cheese Hush Puppies

Instructions

1. Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
2. For fish: Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute. Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.
3. Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
4. Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.