Indian Swordfish Packets

• FAST
• HEALTHY

Ingredients

1. 1 tablespoon finely grated fresh ginger
2. 2 garlic cloves, minced
3. 1 teaspoon garam masala
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon turmeric
6. 1/8 teaspoon cayenne pepper
7. 1/2 teaspoon finely grated lime zest
8. 3 tablespoons fresh lime juice
9. Salt and freshly ground pepper
10. Four 6-ounce skinless swordfish steaks
11. 1/2 small head cauliflower (1 pound), cut into 1-inch florets
12. 2 scallions, green parts only, cut into 1-inch lengths
13. 1/3 cup golden raisins
14. 2 tablespoons extra-virgin olive oil

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.