| 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 <jouet@mindspring.com> on Jun 02, 1997
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”