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Suya Swordfish

July 23, 2010 • 9 Comments

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Amanda demonstrates there's more than one way to skewer a fish -- in the video below, see two techniques that worked well for us in grilling up Kitchen Butterfly's Suya Swordfish.

This week's videos were shot and edited by talented filmmaker Elena Parker -- thanks Elena!

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Comments (9)

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Ozoz_profile

about 4 years ago Kitchen Butterfly

Kick me, I can't believe I didn't mention the 'skewering method' - just pass the skewers along the length of the swordfish strips! Anyhow I like the double skewer method! Ad I also smiled at the 'I wasn't in the mood'!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Ahh! Thank you!

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about 4 years ago sygyzy

"I wasn't in the mood" - LOL cracks me up

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about 4 years ago Rhonda35

I loved that comment, too!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's my fallback excuse for not peeling tomatoes, too.

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about 4 years ago Rhonda35

Yum! Very easy and pretty dish! I've never been a swordfish fan - mostly because I think it is really difficult to not overcook it - but you made both swordfish recipes seem like a piece of cake, so I guess I will have to give it another go.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, both so easy. And the peanut sauce seems to protect the fish during the grilling, so it doesn't dry out.

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about 4 years ago lastnightsdinner

I can't wait to try this dish. And aren't those bamboo tongs the best? I have a slightly smaller pair. Love them for working with more delicate items :)

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, I love them, too! They age nicely, as oil soaks into the bamboo.