Indian Swordfish Packets

Cooking food in foil is a great way to keep it moist and minimize cleanup. Here, Annie Wayte seals swordfish packets with cauliflower, scallions, raisins and an Indian spice mix for a wonderfully tangy, sweet and spicy dish.


Slideshow: More Easy Indian Recipes


  • Total Time:
  • Servings: 4

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  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon finely grated lime zest
  • 3 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Four 6-ounce skinless swordfish steaks
  • 1/2 small head cauliflower (1 pound), cut into 1-inch florets
  • 2 scallions, green parts only, cut into 1-inch lengths
  • 1/3 cup golden raisins
  • 2 tablespoons extra-virgin olive oil

How to make this recipe

  1. Preheat the oven to 500°. In a large saucepan, bring 1 inch of water to a boil. In a small bowl, combine the ginger, garlic, garam masala, cumin, turmeric, cayenne, lime zest and lime juice; season with salt and pepper. Spread the spice paste all over the swordfish steaks.

  2. Put the cauliflower in a steamer basket, add to the saucepan and steam until crisp-tender, about 3 minutes. Spread the cauliflower on a plate.

  3. Lay four 14-inch-long sheets of aluminum foil on a large work surface. Spoon one-fourth of the cauliflower in the center of each sheet. Top with the scallion greens, raisins and swordfish. Drizzle each steak with 1/2 tablespoon of olive oil and season with salt and pepper. Fold up the foil, forming packets, and transfer to a sturdy baking sheet. Bake for 15 minutes, or until the fish is cooked through. Carefully transfer the packets to plates and serve.


One serving 283 cal, 7 gm total fat, 2.0 gm saturated fat, 18 gm carb, 4 gm fiber.

Serve With

Steamed rice.

Suggested Pairing

Juicy, herbal rosé.

Contributed By Published January 2006

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