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