Directions

1. For the relish, in a small bowl combine bell pepper, onion, cup of the mint, 2 tablespoons of the lemon juice, 2 tablespoons of the oil, and mustard. Season with salt and pepper to taste; set aside.
2. Sprinkle both sides of fillets with remaining 2 tablespoons mint, and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons lemon juice.
3. In a large nonstick skillet heat remaining 1 tablespoon oil over medium-high heat. Cook fillets 4 to 6 minutes per side or until fish flakes easily with a fork. Top fillets with relish, and serve.