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Swordfish with Peach And Pecan Salsa

2 plates of swordfish garnished with chunks of peach and pecan salsa over a bed of romaine lettuce with cherry tomatoes. Close up.
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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.

Ingredients

Ingredient List Fish:

  • 4 swordfish fillets or any white fish (~ 1 1/2 lb)
  • 1 Tbsp olive oil
  • salt
  • black pepper

Ingredient List Salsa / 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 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.

Find it online: https://eatsimplefood.com/swordfish-or-whitefish-with-peach-pecan-salsa/