White fish with cilantro pesto

Ingredients:

1 cup fresh cilantro leaves
1/2 cup olive oil
1 large tomato, peeled, seeded and chopped
1 large clove garlic, chopped
1 teaspoon fresh orange juice
2 teaspoon sherry vinegar
1/2 teaspoon salt
1/4 cup roasted pine nuts
4 fish fillets, about 6 oz. each, rinsed and dried
Salt and freshly ground pepper, to taste
1-1/2 teaspoon olive oil
1 teaspoon butter

Preparation:

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.
It should be served at room temperature.

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.