| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood -, Entrees | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Swordfish steaks, skins removed |
| 1 | ts | Lemon juice |
| Salt and pepper | ||
| 1 | ts | Olive oil |
| 2 | c | Onion, thinly sliced |
| 2 | ts | Garlic, slivered |
| 2 | tb | Honey |
| 1 1/2 | lb | Peach, peeled and sliced |
| 1/2 | c | Fresh dill, chopped fine |
| 1 | Whole lemon, cut in quarters | |
| Fresh dill, sprigs |
INSTRUCTIONS
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 <[email protected]> on Jun 02, 1997
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