Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat Cheese Hush Puppies
['1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)', '"3/4 cup coarsely crumbled sheeps-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']
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.
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.
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