Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds swordfish steaks, skin removed

  2. 1 teaspoon lemon juice

  3. Salt and pepper

  4. 1 teaspoon olive oil

  5. 2 cup onion, thinly sliced

  6. 2 teaspoons garlic, slivered

  7. 2 Tablespoons honey

  8. 1-1/2 pounds peach, peeled and sliced

  9. 1/2 cup fresh dill, chopped fine

  10. 1 whole lemon, cut in quarters

  11. Fresh dill sprigs

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 350 F.

  3. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic . Saute until translucent, about 5 minutes. Reduce the heat to medium, add the honey and stir well. Cook until the onion begins to caramelize, 3 to 5 minutes.

  4. 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 to 25 minutes until fish is done. Do not overcook.

  5. Place fish on individual plates and spoon peach mixture over fish. Garnish with sprigs of fresh dill.

  6. Yield: 4 servings Recipe Source: Great Good Food by Julee Rosso (Random House)

  7. Reprinted with permission.


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