Dinner

Tandoori-Spiced Swordfish en Papillote with Charred Spring Onion, Pomegranate Molasses & Crispy Kale Oil

Name: Tandoori-Spiced Swordfish en Papillote with Charred Spring Onion, Pomegranate Molasses & Crispy Kale Oil
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 swordfish steaks, 200g each, 3cm thick; 2 tbsp tandoori spice blend (or homemade: 1 tsp smoked paprika, ½ tsp cayenne, ½ tsp ground coriander, ¼ tsp ground cumin, ¼ tsp ground ginger, ⅛ tsp turmeric, pinch asafoetida); 1 tbsp ghee, softened; 2 tbsp pomegranate molasses; 1 tsp sumac; Fleur de sel; Freshly cracked black pepper; 3 spring onions (white and light green parts), charred in a dry pan; ¼ cup coconut milk; 1 tbsp Greek yogurt; 2 tbsp fresh coriander, chopped; 1 cup basmati rice; 1 cup vegetable stock; ½ cup coconut milk (for rice); ¼ tsp cumin seeds, toasted; 2 tbsp crispy roasted beets, diced; 1 handful lacinato kale, de-stemmed and torn; 3 tbsp neutral oil; 2 cloves garlic, thinly sliced; 1 red chilli, thinly sliced; Lemon wedge

A thick swordfish steak sealed in parchment with tandoori spices, charred spring onions, pomegranate molasses and a whisper of sumac, steamed until the flesh is butter-tender and infused with spice smoke. Served with a peppery kale oil, crispy roasted beets and a pillow of coconut-cumin basmati rice.

1095cal per serving 44gprotein 96gcarbs 60gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this