How to Make It
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.
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.
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.