Swordfish, Dilled Peach

Course : Fish
Serves: 4
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1 1/2 pounds swordfish steaks -- skins removed
1 teaspoon lemon juice
1 teaspoon salt and pepper
1 teaspoon olive oil
2 cups onion -- thinly sliced
2 teaspoons garlic -- slivered
2 tablespoons honey
1 1/2 pounds peach -- peeled and sliced
1/2 cup fresh dill -- chopped fine
1 whole lemon -- cut in quarters
1 bunch fresh dill -- sprigs

Preparation / Directions:

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.

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