White Fish With Cilantro Pesto
Ingredients
- 1 cup Fresh cilantro leaves
- 0.5 cup Olive oil
- 1 each tomato, peeled, seeded and chopped (or 2-3 plum tomatoes)
- 1 each clove garlic, chopped
- 1 tsp Fresh orange juice
- 2 tsp Sherry vinegar
- 0.5 tsp Salt
- 0.3 cup Roasted pine nuts
- 4 each Fish fillets (about 6 oz. each), rinsed and dried
Instructions
- 1
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.
- 2
Pulse until mixture is smooth.
- 3
Add the tomato and pulse just a few times -- the mixture should be chunky.
- 4
Put the cilantro mixture in a bowl, and mix in the orange juice, vinegar salt and pine nuts.
- 5
Set aside until ready to serve.
- 6
The pesto is best if made just before you prepare the fish.
- 7
In any case, it should be served at room temperature.
- 8
For the Fish: Sprinkle the fish fillets on both sides with salt and pepper.
- 9
Over medium heat, melt the oil and butter in a large non-stick skillet.
- 10
Add the fillets, and cook about 3 minutes on each side until they are opaque throughout.
- 11
Serve fillets topped with a spoonful of pesto.