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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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B57f0d84-e68a-4546-b0f1-0eab88646c5c.ozoz_profile

almost 5 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'!

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Ahh! Thank you!

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almost 5 years ago sygyzy

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

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almost 5 years ago Rhonda35

I loved that comment, too!

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

almost 5 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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almost 5 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.

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

almost 5 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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almost 5 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 :)

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

almost 5 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.