White Fish with Cilantro Pesto
Any firm white fish such as Red Snapper, Orange Roughy, or even Cod can be used in this delicious, quick and healthful recipe.
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 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 and flake easily.
Serve fillets topped with a spoonful of salsa.
Note: To toast pine nuts, heat a dry skillet over medium heat. Add the pine nuts and stir 6 to 8 minutes until they begin to brown.
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