Indian Swordfish Packets

• 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

1. Preheat the oven to 500.
2. In a large saucepan, bring 1 inch of water to a boil.
3. In a small bowl, combine the ginger, garlic, garam masala, cumin, turmeric, cayenne, lime zest and lime juice; season with salt and pepper.
4. Spread the spice paste all over the swordfish steaks.
5. Put the cauliflower in a steamer basket, add to the saucepan and steam until crisp-tender, about 3 minutes.
6. Spread the cauliflower on a plate.
7. Lay four 14-inch-long sheets of aluminum foil on a large work surface.
8. Spoon one-fourth of the cauliflower in the center of each sheet.
9. Top with the scallion greens, raisins and swordfish.
10. Drizzle each steak with 1/2 tablespoon of olive oil and season with salt and pepper.
11. Fold up the foil, forming packets, and transfer to a sturdy baking sheet.
12. Bake for 15 minutes, or until the fish is cooked through.
13. Carefully transfer the packets to plates and serve.

ginger, garlic, garam masala, ground cumin, turmeric, cayenne pepper, lime zest, lime juice, salt, swordfish steaks, cauliflower, scallions, golden raisins, extravirgin olive oil

Taken from www.foodandwine.com/recipes/indian-swordfish-packets (may not work)