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Swordfish Recipes







Dilled Peach Swordfish


1-1/2 pounds swordfish steaks, skin removed
1 tsp lemon juice
salt and pepper to taste
1 tsp olive oil
2 cups onion - thinly sliced
2 tsp garlic - slivered
2 tbsp honey
1-1/2 pounds of peach, peeled and sliced
1/2 cup fresh dill - chopped fine
1 whole lemon - cut in quarters
Fresh dill sprigs

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 F.

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.

Yield: 4servings


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