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
- 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
- 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.