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Swordfish, Dilled Peach

 

11

Yield

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 33922% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 156mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 14%
Sugars g
Protein 72g
Vitamin A 16% Vitamin C 31%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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