I had this recipe when I was at St. Thomas villa rentals. We cooked this in our suite overlooking the ocean. The swordfish was dressed at the fishing dock and given to me in exchange for a pack of smokes. Can’t beat that!

Ingredients

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 not overcook.

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