Swordfish, dilled peach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Swordfish steaks, skins removed |
| 1 | teaspoon | Lemon juice |
| Salt and pepper | ||
| 1 | teaspoon | Olive oil |
| 2 | cups | Onion, thinly sliced |
| 2 | teaspoons | Garlic, slivered |
| 2 | tablespoons | Honey |
| 1½ | pounds | Peach, peeled and sliced |
| ½ | cup | Fresh dill, chopped fine |
| 1 | Whole lemon, cut in quarters | |
| Fresh dill, sprigs | ||
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 350.
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and saute until translucent -- about 5 minutes. reduce the heat to medium, add the honey and stir well. Cook until the onion begins to caramelize - 3-5 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.
Recipe by: Great Good Food by Julee Russo Posted to MC-Recipe Digest V1 #632 by Sharon <jouet@...> on Jun 02, 1997