In a 12- to 14-inch nonstick sauté pan, heat 2 tablespoons of olive oil until smoking. Season fish with salt and pepper and place 2 filets in the pan skin-side down. Gently press down on the fish using a spatula for 30 seconds or so to prevent it from curling. Lower your heat to medium, sauté until golden brown and the skin is crispy, about 5 to 6 minutes. Turn and cook on the other side for 1 more minutes. Remove fish and place on a dish in a warm oven. Repeat with the remaining filets.
In a mixing bowl, combine cucumbers, 3 tablespoons olive oil, pink peppercorns, mustard seeds, scallions, red wine vinegar, season with salt and pepper, and spread evenly on 4 warm dinner plates. Remove fish from the pan and place evenly on the four dinner plates. Finish each plate with a drizzle of the Aceto Manodori. Serve immediately.