WhiteFish and Cilantro Pesto
Milleniumfyre,8/17/00 11:11 pm
Ingredients: XXG
1 C Fresh cilantro leaves
1/2 C Olive oil
1 Large tomato, peeled, seeded and chopped (or 2-3 plum tomatoes)
1 Large clove garlic, chopped
1 T Fresh orange juice
2 t Sherry vinegar
1/2 t Salt
1/4 C Roasted pine nuts
4 Fish fillets (about 6 oz. each), rinsed and dried
Salt and freshly ground pepper, to taste
1-1/2 T Olive oil
1 T Butter
Directions:
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 salsa.
Notes:
To roast 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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