Swordfish, Dilled Peach
Yield
servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
swordfish steaks
skins removed |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
4 fruit conserve
to taste |
* |
| 1 | teaspoon |
olive oil
|
|
| 2 | cups |
onions
thinly sliced |
|
| 2 | teaspoons |
garlic
slivered |
|
| 2 | tablespoons |
honey
|
|
| 1 ½ | pounds |
peaches
peeled, sliced |
|
| ½ | cup |
dill weed
fresh, finely chopped |
*
|
| 1 | whole |
lemon
quartered |
*
|
| 1 | sprigs |
dill weed, fresh
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
swordfish steaks
skins removed |
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
4 fruit conserve
to taste |
* |
| 5 | ml |
olive oil
|
|
| 473 | ml |
onions
thinly sliced |
|
| 1E+1 | ml |
garlic
slivered |
|
| 3E+1 | ml |
honey
|
|
| 680.4 | g |
peaches
peeled, sliced |
|
| 118 | ml |
dill weed
fresh, finely chopped |
*
|
| 1 | whole |
lemon
quartered |
*
|
| 1 | sprigs |
dill weed, fresh
|
|
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℉ (180℃).
In a large skillet, heat the oil over medium-high heat.
Add the onion and garlic and sauté until translucent -- about 5 minutes.
Reduce the heat to medium, add the honey and stir well.
Cook until the onion begins to caramelize - 3 to 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 to 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.
