Preparation:
Rinse and pat dry swordfish. Spray roasting pan with non-stick spray. Arrange fish in pan and sprinkle with lemon juice, salt and pepper. Cover and refrigerate until ready to cook.
Preheat oven to 350F.
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and sauté until translucent -- about 5 minutes. reduce the heat to medium, add the honey and stir well. Cook until the onion begins to caramelize - 3-5 minutes.
Gently stir in the peaches and simmer for 5 minutes. Stir in the dill and remove from heat. Spoon peach mixture around - not over the fish and bake approximately 20-25 minutes - until fish is done. Do not overcook.
Place fish on individual plates and spoon peach mixture over fish. Garnish with sprigs of fresh dill. |
