This swordfish with peach and pecan salsa / chutney recipe is sweet, savory, and juicy, especially with a ripe summer peach.
Swordfish with peaches and pecans is a classic Southern combination for a perfect summer dinner.
Peach Pecan Salsa / Chutney For Fish
Peach and pecan salsa / chutney pairs perfectly with white fish, chicken or tempeh/tofu.
I'm calling this salsa because you may find yourself eating any leftovers with some chips :).
I'm also calling this chutney because it's got fresh and dried fruit, nuts, and lime. Sugar is generally in chutney but the peaches should be sweet enough if they're ripe.
Swordfish or White Fish with Peaches and Pecans
What is white fish? Any type of fish with a mild flavor that generally cooks pretty quick.
I'm putting swordfish in this category even though it is thicker and less flaky than other white fish (cod, tilipia, bass, snapper, grouper).
Serving Suggestion
This summery Swordfish dish is really light. You can't go wrong with a cold cucumber soup or a summer salad as an appetizer and some delicious Fava beans as a side. If you want to be more adventurous with your food pairings, try it with a savory tomato tart.
Things In My Kitchen:
- Microplane Zester/ Grater - for zestin' that lime.
- Fish Spatula - for gently removin' the fish from the pan.
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Swordfish with Peach And Pecan Salsa
EatSimpleFood.com
This white fish with peach and pecan salsa / chutney recipe is sweet, savory, and juicy, especially with a ripe summer peach. It pairs perfectly with fish, chicken or tempeh/tofu.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Dinner / Main Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredient List Fish:
- 4 swordfish fillets or any white fish (~ 1 ½ lb)
- 1 tablespoon olive oil
- salt
- black pepper
Ingredient List Salsa / Chutney:
- 2 medium peaches, skin on, pitted, diced
- 3 tablespoon raisins
- ⅔ cup pecans, toasted, chopped
- 1 Tbsp e.v. olive oil
- 1 small lime, zested
- ½ small lime, juiced
- pinch 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 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. Salt to taste.
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