Happy Monday! And hope that everyone had a lovely Easter weekend.
We certainly did. We finally got to have some QUIET in San Diego.
Aka, I’m pretty sure the entire city of San Diego evacuated back to the Midwest this weekend. (Yes. San Diego is full of Midwestern transplants. It is no joke.)
Sadly we were unable to make it back to Michigan for Easter, but we “celebrated” by extreme relaxation and decompressing. And with dreams of Indian food.
I know that I should be posting more spring recipes these days, as the weather has been so lovely and the produce has been outstanding. (The farmer’s market strawberries, guys… I have been in heaven!!)
However, I’ve feel that I’ve been somewhat negligent in my Indian recipes category of this blog, so today I’m attempting to remedy this. So bear with me at the lack of spring in this post.
And behold: Tandoori Swordfish Wraps.
(Although deep in my heart I know that Indian food is the food of all seasons, spring included. It is my truest food love).
((Dave and I may have gone to an Indian restaurant immediately prior to getting engaged. That man knows me well… 😉 ))
So let’s talk recipe- this one is actually super easy, although requires a bit of assembly. The marinade is out of this world delicious, and incredibly easy to prep. Swordfish, being a very thick and dense fish, holds up incredibly well to the pungent and spicy marinade. And grills up beautifully- and fast- just a few minutes per side for seared, spicy, swordfish perfection.
You can certainly eat these kabobs on their own- in fact, I bet they’d be excellent served over a bed of cumin scented basmati and a side salad of cucumbers and tomatoes.
But I chose to go a little more wild with this one and served them as a wrap. 
At the Indian store you can purchase frozen parathas and chapatis; I found some super flaky looking parathas and heated these up before topping them with the swordfish, some sliced onion and chopped cilantro, and dousing the whole thing with coriander-mint chutney and lemon juice.
Indian street food at home? Why yes I will.
And so can you. Enjoy!
Tandoori Swordfish Wraps
Ingredients
- 1 ½ lbs swordfish fillets cut into 2 inch cubes
_For the marinade_
- ¼ cup fresh lemon juice juice of about 1-2 lemons
- 1 tablespoon garlic paste about 2-3 garlic cloves, grated on microplane grater
- 1 tablespoon ginger paste about ½ inch of ginger, grated on microplane grater
- ½ cup yogurt
- 1 teaspoon salt
- ¾ teaspoon turmeric
- 1 teaspoon garam masala
- 3 teaspoons kashmiri red chili powder
- Red food coloring optional
_For the wraps_
- 4 store-bought parathas reheated in a skillet per package instructions
- 1 recipe Cilantro-Mint Chutney
- ¼ cup sliced red onion
- ¼ cup cilantro
- 1 jalepeno sliced
- 1 lemon cut into wedges
Instructions
- In a medium bowl combine lemon juice, garlic paste, ginger paste, yogurt, salt, turmeric, garam masala, and kashmiri chili powder. Whisk to combine. Add food coloring (if using) and whisk again until well-distributed.
- In a non-reactive dish or plastic bag, combine swordfish and tandoori marinade.
- Cover, and marinate in the fridge for at least 1 hour and up to overnight.
- Prepare wooded kabob skewers by soaking them in water for at least 30 minutes.
- When meat has finished marinating, thread the fish onto the wooden skewers. Wipe off the fish pieces gently to remove excess marinade.
- Brush a grill pan lightly with vegetable oil. Preheat pan to high heat.
- Grill the swordfish for 3 minutes on one side, then flip and repeat for 3 minutes on the opposite side.
- Serve swordfish on paratha bread, topped with cilantro-mint chutney, sliced red onion, cilantro, and jalepeno.
- Provide lemon wedges to squeeze over the fish, to taste.
The marinade sounds delicious. I will give this a try with some chicken as we seldom find swordfish here ?
Oh that’s a bummer that you don’t have access to swordfish! Chicken would be awesome too though. Or if you can get halibut or similar that might work too.
Oh my goodness, I am totally losing it over here! This looks absolutely beautiful (in mah mouth!). 🙂
Haha I wish you had been there!!! It was epic.
Love tandoori and that colour!! Great meal. I’ll be trying soon 🙂
Thanks Jennifer! Tandoori is absolutely one of the best marinades… I’m obsessed.
Those look juicy and delicious! I’m not a big fan of swordfish as I find them a tad dry but your idea of adding yoghurt to them keeps them moist. Great recipe!
Holy Moly! Your wrap looks phenomenal. What a delicious way to serve the tandoori too.
I have plans to spend the month of March 2017 in India, I will be staying with friends, might cook them this ‘westernized’ feed. 🙂
OMG I can’t wait to stalk your Indian photos when you travel there. I keep trying to convince my husband to take me there (he has family in India). Someday I’m sure…
This looks wonderful. Swordfish isn’t one of the fish varieties that I typically buy–but your description of it and the pictures really make me want to buy some and give it a try.
Swordfish is one of my favorite fishes actually! (Although I love all sorts of fish). It holds up really well for grilling so it’s great for this method.
These are beyond delicious! They remind me of Greek souvlaki that I love! Just beautiful!
Thanks Katerina!! I’ve never had Greek Souvlaki but I’m definitely going to investigate this… 🙂
Do you think it would hold up equally on a grill outside, as opposed to a grill pan?
Hey Betsy- Yes I definitely think this would work on the outside grill. Just don’t ask me how because I don’t actually own an outdoor grill… 😛
I am so in awe of this recipe – and gorgeous pictures! I saw it totally blow up on Insta, you go girl, a huge congrats!!!!!
Where did you get the parathas? I would totally love to make these beautiful looking wraps!