EASTERN BREEZES - Swordfish Peaches & Dill

The light breezes from the east have lowered the humidity into the 70's. The temp along the Hollywood Broadwalk will reach the 80's today.
The tide is low most of the day.


SWORDFISH with PEACHES AND DILL
　
Swordfish steaks - 4 (over an inch thick) - about 1 ½ lb
Onion - thin sliced - 2 cups
Garlic - 3 cloves, sliced
Peaches, fresh, 1 ½ lb - peeled and julienned
Dill, dry - ½ cup
Honey - 1 tsp
Lemon juice - 1 lemon
Olive oil - 1 TBL
Kosher salt - to taste
Black pepper, fresh ground - to taste
Lemon wedges - 8
Use an oiled baking pan in an oven at 350. Put in the fish and drizzle with lemon juice and sprinkle with salt & pepper.
Use a large pan and sautee the onion and garlic in olive oil until shiny. Add the honey and stir well as onion browns so nothing sticks.
Lower the heat to medium and add the peaches, add in the dill and simmer. After about 5 minutes, stir everything , again place the peach mixture around , but not over the top of the fish. Bake for about 20 minutes.
Serve the fish on a plate with the peach sauce over the fish.