Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice

Threaded onto skewers before a quick char, vegetables and swordfish get a double hit of Gunpowder Spice (Milagai Podi) in both the marinade and finishing seasoning. Brush with a fig jam and lemon glaze just after grilling and top with more Gunpowder Spice for the perfect bal... Threaded onto skewers before a quick char, vegetables and swordfish get a double hit of Gunpowder Spice (Milagai Podi) in both the marinade and finishing seasoning. Brush with a fig jam and lemon glaze just after grilling and top with more Gunpowder Spice for the perfect balance of spicy and sweet. Read More Read Less
10m
PREP TIME
8m
COOK TIME
109
CALORIES
10
INGREDIENTS

Servings: 12 (1 skewer)

Ingredients

  • Fig Glaze
  • 1/4 cup fig jam
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • Swordfish Skewers:
  • 1 pound swordfish steaks, cut into 1-inch chunks
  • 2 cups cauliflower florets
  • 1 cup cherry tomatoes
  • 1 cup red pearl onions, peeled substitution Substitutions available
    • red onion, cut into 1-inch chunks
  • 2 tablespoons vegetable oil
  • 1/4 cup Gunpowder Spice (Milagai Podi), plus more to serve
  • 2 tablespoons finely chopped fresh mint leaves

INSTRUCTIONS

  • 1 For the Fig Glaze, mix all ingredients in small bowl until well blended. Set aside.
  • 2 For the skewers, place swordfish, cauliflower, tomatoes and red onion in large bowl. Add oil and Gunpowder Spice; toss gently to coat. Alternately thread swordfish and vegetables onto each of 12 skewers.
  • 3 Grill skewers over medium heat 6 to 8 minutes or until swordfish is cooked through and flakes easily with a fork, turning halfway through grilling. Remove skewers from grill. Brush immediately with Fig Glaze. Sprinkle with additional Gunpowder Spice and mint to serve.
  • 4 Test Kitchen Tips:
    • Soak bamboo skewers in water for at least 30 minutes to prevent burning on grill.
    • To peel pearl onions, trim off root ends. Blanch in boiling water about 1 minute. Immediately transfer to ice bath. Drain. Pinch each onion opposite of the trimmed root end to pop the onion out of its skin.
    • Milagai Podi literally translates to ‘chili powder’ in Tamil, but the seasoning is more complex. Milagai Podi, often referred to as Gunpowder Spice, is a mixture of dal (lentils), seeds, and spices traditionally found in South Indian cuisine. The blend can vary in heat level, based on the number and types of chilies used. It is typically used to season idlis and dosas in Indian cuisine.
    • Dal is both an Indian dish and cooking ingredient. It refers to dried and split beans, peas or lentils and is a staple ingredient in South Asian cuisine. As a dish, Dal refers to various soups, stews and pureed side dishes made with the split legumes. Various types of dal such as chana dal, toor dal, or black dal can be found in the international or Indian sections at most major grocery stores, as well as natural food stores and online retailers.

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