Peach Glazed Swordfish

1 jar Emily G’s Datil Peach Marmalade Jam
1 T fresh squeezed orange juice
3 t minced ginger
1 T Dijon Mustard
2 T minced Cilantro
ó t salt
pinch of fresh pepper
2 T chopped macadamia nuts
10 swordfish steaks (6oz each)

Mix jam, orange juice, ginger, mustard, cilantro, and nuts together. In a large casserole
dish sprayed with nonstick cooking spray, place steaks. Season with salt and pepper,
then brush with sauce. Refrigerate for several hours. Preheat oven to 400° and bake
about 10-15 minutes or until steaks are cooked through.