Dilled Peach Swordfish

1. 1

   Spray a large saute pan with non-stick oil, then lightly coat with 1 teaspoon of olive oil.

2. 2

   Remove skin from swordfish, sprinkle both sides with lemon juice, and place in pan.

3. 3

   Heat 1 teaspoon olive oil in a small saute pan.

4. 4

   Saute onions and garlic until translucent.

5. 5

   Reduce heat to medium and stir in honey.

6. 6

   Cook 5 minutes.

7. 7

   Stir in peaches and cook another 5 minutes.

8. 8

   Add dill, then remove from heat.

9. 9

   Pan-fry swordfish in medium-high heat, just until flesh is opaque and firm to the touch.

10. 10

    Spoon peaches around fish and heat 2 minutes.

11. 11

    Transfer to serving plates, spooning peach sauce over fish.

12. 12

    Serve immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.