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Any firm white fish such as Red Snapper, Orange Roughy, or even Cod can be used in this delicious, quick and healthful recipe.

• 1 cup fresh cilantro leaves
• 1/2 cup olive oil
• 1 large tomato, peeled, seeded and chopped (or 2-3 plum tomatoes)
• 1 large clove garlic, chopped
• 1 tablespoon fresh orange juice
• 2 teaspoons sherry vinegar
• 1/2 teaspoon salt
• 1/4 cup toasted pine nuts



• 4 fish fillets (about 6 ounces each), rinsed and dried
• salt and freshly ground pepper, to taste
• 1-1/2 tablespoons olive oil
• 1 tablespoon butter

To make 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 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.

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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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