White Fish With Cilantro Pesto

White Fish With Cilantro Pesto

1 Cup Fresh cilantro leaves
½ Cup Olive oil
1 Large tomato, peeled, seeded and chopped (or 2−3 plum tomatoes)
1 Large clove garlic, chopped
1 Teaspoon Fresh orange juice
2 Teaspoon Sherry vinegar
½ Teaspoon Salt
¼ Cup Roasted pine nuts
4 Fish fillets (about 6 oz. each), rinsed and dried
Salt and freshly ground pepper, to taste
1−½ Teaspoon Olive oil
1 Teaspoon Butter
For the Pesto:

Into the blender (or food processor) go the cilantro, oil and garlic. Pulse
until mixture is smooth. Add the tomato and pulse just a few times −− the
mixture should be chunky.
Put the cilantro mixture in a bowl, and mix in the orange juice, vinegar
salt and pine nuts. Set aside until ready to serve.
The pesto is best if made just before you prepare the fish. In any case, it
should be served at room temperature.
For the Fish:
Sprinkle the fish fillets on both sides with salt and pepper. Over medium
heat, melt the oil and butter in a large non−stick skillet. Add the fillets,
and cook about 3 minutes on each side until they are opaque throughout.
Serve fillets topped with a spoonful of pesto.