Fish with dill, and tomato-cucumber salsa

When you buy three huge bunches of dillweeds, only because you got them all for Rs. 10, you need to spend half an hour on the internet trying to find recipes to use them all. Attempting this was bravery, because hubby is not very adventurous when it comes to trying out new flavours, but he loved it.
The recipe said that the dish was to be served cold, but I was not sure if the hubby could handle cold fish AND the flavour of dillweeds, so served it hot.

Fish fillets
2 fish fillets
Olive oil for frying

For marination:
1 bunch dillweeds
6 pods garlic
2 tbsp white vinegar
salt and pepper to taste

Pound the ingredients listed under "for marination". 
Marinate the fish, and keep it in the fridge overnight.
Shallow fry in olive oil, till done.
Serve with tomato-cucumber relish.

Tomato-cucumber relish
1 small cucumber
1 large tomato
1 tbsp vinegar
dash of tabasco
salt to taste

Chop the cucumber and tomatoes into small chunks.
Marinate for about three hours in vinegar, a dash of tabasco and salt to taste.