Tested and Perfected by Food and Wine

Indian Swordfish Packets

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

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.

  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.
Notes 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.