Directions:
- Spray a large sauté pan with non-stick oil, then lightly coat with 1 teaspoon of olive oil. Remove skin from swordfish, sprinkle both sides with lemon juice, and place in pan.
- Heat 1 teaspoon olive oil in a small sauté pan. Sauté onions and garlic until translucent. Reduce heat to medium and stir in honey. Cook 5 minutes. Stir in peaches and cook another 5 minutes. Add dill, then remove from heat.
- Pan-fry swordfish in medium-high heat, just until flesh is opaque and firm to the touch. Spoon peaches around fish and heat 2 minutes.
- Transfer to serving plates, spooning peach sauce over fish. Serve immediately with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.38 Kcal (1136 kJ) | ||
| Calories from fat | 81.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 14% | |
|---|---|---|---|
| Cholesterol | 44.22mg | 15% | |
| Sodium | 103.94mg | 4% | |
| Potassium | 773.44mg | 16% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 17.83g | 71% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 24.65g | 49% | |
| Vitamin C | 25.5mg | 43% | |
| Iron | 80.2mg | 445% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 64.61 Kcal (271 kJ) | ||
| Calories from fat | 19.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 14% | |
|---|---|---|---|
| Cholesterol | 10.53mg | 15% | |
| Sodium | 24.75mg | 4% | |
| Potassium | 184.15mg | 16% | |
| Total Carbs | 6.09g | 9% | |
| Sugars | 4.24g | 71% | |
| Dietary Fiber | 1.2g | 20% | |
| Protein | 5.87g | 49% | |
| Vitamin C | 6.1mg | 43% | |
| Iron | 19.1mg | 445% | |
| Calcium | 7.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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