Indian Swordfish Packets

• Recipe by Annie Wayte

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

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

Directions

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.

Serve With

Steamed rice.

Notes

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