Choose your salsa strength.
Place swordfish in a baking dish. Drizzle with lemon juice, oil, and wine. Sprinkle with dill, lemon herb seasoning, salt and pepper. Cover and bake in a preheated 350°F oven for 30 to 35 minutes. In a small bowl combine chopped peaches, salsa, cucumber, and shallots. Place lettuce on one side of a large dinner plate. Spoon salsa mixture on top of lettuce, then place swordfish on the other side of plate with the steamed asparagus and serve. On a separate plate slice the tomatoes sprinkle with salt and pepper and drizzle with extra virgin olive oil. *Note: We used medium heat salsa. Use whatever strength you prefer.
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