Tandoori Swordfish Wraps
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
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.