1 1/2 pounds swordfish steaks — skins removed
1 teaspoon lemon juice
salt and pepper
1 teaspoon olive oil
2 cups onion — thinly sliced
2 teaspoons garlic — slivered
2 tablespoons honey
1 1/2 pounds 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.

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.