Swordfish & Peach Pecan Salsa

Swordfish w/ Peach & Pecan Chutney | EatSimpleFood.com Print

Swordfish & Peach Pecan Salsa

This peach & pecan chutney recipe is sweet, savory, and juicy, especially with a ripe summer peach.  It pairs perfectly with any white fish and/or chicken or tempeh/tofu.  You may find yourself eating any leftovers with some chips 🙂

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Dinner / Main Dish
  • Method: Oven
  • Cuisine: International

Ingredients

Ingredient List Fish:

  • 4 swordfish fillets (~ 1 1/2 lb)
  • 1 Tbsp olive oil
  • sea salt
  • black pepper

Ingredient List Chutney:

  • 2 medium peaches, skin on, pitted, diced
  • 3 Tbsp raisins
  • 2/3 cup pecans, toasted, chopped
  • 1 Tbsp e.v. olive oil
  • 1 small lime, zested
  • 1/2 small lime, juiced
  • pinch sea salt

Instructions

  • Preheat oven to 350.  Toast pecans on a lined baking sheet for ~ 6-7 minutes.  The color of the pecans won’t change so you will be able to tell they are done by smell and taste (careful they’re hot).  Set aside, cool, and chop.
  • Zest the lime first before juicing.  Mix all salsa ingredients together in a bowl.  Add sea salt to taste.
  • Increase oven to 375F.
  • Lightly olive oil and add a sprinkle salt and pepper on the fish.   Lay fish in a lightly oiled baking pan or sheet.  Cover and cook for ~ 13-15 minutes (more if fish is thick) or until fish is flaky.
  • Serve cool Peach & Pecan Chutney over warm fish.  Throw it on a bed of greens for a light meal.  Happy Eating!  Beckie

Notes

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Keywords: Sword fish, White Fish, Fish, Peach, Pecan, Chutney, Summer, Fruit, Gluten Free, Dairy Free, Whole 30, Paleo, Low Carb, Pescatarian

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Swordfish & Peach Pecan Salsa

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