Suya Swordfish

By • July 16, 2010 • 56 Comments



Author Notes: This is an adaptation of a Nigerian peanut marinade, which is commonly spread over meat, skewered and then cooked over hot coals/firewood. We call it suya and it is popular streetfood - the kind of thing Nigerians in diaspora miss when they're away from home! - Kitchen ButterflyKitchen Butterfly

Food52 Review: Swordfish's meaty taste and texture take to grilling beautifully. Kitchen Butterfly's peanut marinade enhances the partnership, cloaking each strip of fish in a spicy, tangy, mildly sweet sauce that caramelizes gently on the grill, lending a mild smokiness. Using homemade peanut butter is a nice touch, and a spritz of fresh lime juice before eating is a must. - A&MA&M

Serves 2-4

Suya Swordfish

  • 400g swordfish steak, cut into 8 long thick strips
  • Portion of peanut butter, recipe below
  • 1 teaspoon chili pepper
  • 1teaspoon sweet paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 -2 tablespoons lime juice
  • Thinly sliced red onions, tomatoes, lime halves and coriander leaves, to serve
  1. Make the peanut paste by combining peanut butter, paprika, chili pepper, salt, ground ginger and lime juice.
  2. Stir well and taste. Adjust spices as necessary
  3. Place fish strips in a large bowl and pour peanut sauce over it, then using your hands, mix well ensuring the pieces are coated with the sauce.
  4. Leave to marinate for a few hours or overnight.
  5. When ready to cook, prepare the bbq and let the coals heat up till fiery red.
  6. Then pass (soaked wooden) skewers through each piece of swordfish, and place on an oiled rack. Let cook for 5-6 minutes on one side, then flip over and let the other side cook for 2-3 minutes. If not ready, remove to part of grill where heat is indirect and let cook till ready.
  7. Serve with thinly sliced red onions, sliced cherry tomatoes, lime halves and coriander leaves

Peanut Butter

  • 1/2 cup roasted unsalted peanuts, skinned
  • 1/4 – 1/2 cup vegetable oil
  • Pinch of salt
  1. In a blender or food processor, grind the peanuts till they are crushed. The ground nuts will stick to the sides of the mixing container, so using a spatula, loosen bits from the bottom and round the sides.
  2. Then add oil, drizzling in along with a pinch of salt, blending till you get a 'thick cream' consistency.
  3. Use as directed above.
Jump to Comments (56)

Tags: can be made ahead, Easy, Nigerian, spicy, street food

Comments (56) Questions (1)

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about 1 year ago Effie

I so wanted to make this and didn't have swordfish, but I had shrimp.....Perfection.

Ozoz_profile

about 1 year ago Kitchen Butterfly

Yay. Glad it worked out!

Stringio

over 1 year ago Jennifer Peterson

What sides would you suggest with this?

Ozoz_profile

about 1 year ago Kitchen Butterfly

Sorry Jennifer - this is great with steamed rice, and tomato salsa (with cilantro). 5 months later....my apologies

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over 3 years ago G1G1626

Okay whoa! Fish + Peanut Butter - NO WAY!

Ozoz_profile

about 3 years ago Kitchen Butterfly

Strange but true Gigi1626....they work a treat.

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over 3 years ago Emi

made this last night with boneless skinless chicken breasts, cooking them under the broiler
so complex and delicious, thank you!

Ozoz_profile

about 3 years ago Kitchen Butterfly

Thanks Em - glad you enjoyed it!

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over 1 year ago Skl

Hi - what kind of chili pepper did you use? A hot or mild one? I'm making this right now. Also my peanut butter came out a little soupy, is that ok? Thanks!

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over 1 year ago Skl

Wait now I'm wondering if you meant chili POWDER?

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almost 4 years ago Amaka

Love this website

Visitor

Hib_kitchen

about 4 years ago MyCommunalTable

Congratulations! Keep inspiring! I have a son that is half Nigerian and I am always looking for ways to show him his culture. The pictures on your blog were fun for him to look at.

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about 4 years ago Kitchen Butterfly

:-), thank you and I'm glad he liked the photos on my blog - In fact since I began blogging I wish I could go back to Nigeria with my new eyes and taste buds for food!

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about 4 years ago ENunn

Way to go, KB! Looking forward to having this for dinner soon.

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about 4 years ago cucinettaNYC

Congratulations Kitchen Butterfly!

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about 4 years ago Kitchen Butterfly

Oh my WORD - I am excited beyond belief to reach a food52 final and win. If I could do cartwheels, I would ....a bit too heavy :-). Thank you everyone

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about 4 years ago lapadia

I love it!!! Congratulations!!!

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about 4 years ago dymnyno

Congratulations!!! You really deserved this win...a great recipe.

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about 4 years ago Sagegreen

Congrats! Wonderfully done.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, KB!

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about 4 years ago nannydeb

Congratulations on a well deserved win!

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about 4 years ago MFeats

I love that you make your own peanut butter! Yum!!

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about 4 years ago J-Dizzle

Yummm, this recipe sounds wondeful Kitchen Butterfly! Thank you for sharing. I'm off to the local fish monger right after work to buy some swordfish steaks.....going to try it with fresh coconut milk. Congrats on being a finalist!!

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about 4 years ago dymnyno

This recipe really gets it!! It is a recipe that incorporates all the ingredients with a technique that produces a swordfish recipe...not just a sauce recipe.

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about 4 years ago shayma

fantastic! x

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about 4 years ago seemeredithcook

This sounds delicious! Literally made my mouth water...

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about 4 years ago adamnsvetcooking

We made this recipe for dinner on Saturday night... Quick, easy and delicious. Thank you for sharing the recipe!

Ozoz_profile

about 4 years ago Kitchen Butterfly

Superb!!!! I'm glad you liked it.........

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about 4 years ago cucinettaNYC

Congratulations Kitchen Butterfly! Honored to be a finalist with you too. Love this peanut marinade and plan on using it on some grilled meats!

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about 4 years ago Kitchen Butterfly

I recently made this with store-bought beef patties - marinated the burgers and then finished it off on the grill! It was delish

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about 4 years ago healthierkitchen

Congrats! sounds delish.

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you so so so much for your comment and congratulations! We're currently on holiday so I wasn't able to do my perfunctory Thursday check of the finalists. Imagine my SHOCK and EXCITEMENT when I logged on to see that I was a finalist. Absolutely superb. Thank you A&M.........Yay.....

Monkeys

about 4 years ago monkeymom

Congratulations Kitchen Butterfly!!! This sounds great, can't wait to try it!

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you monkeymom

Et_the_extraterrestrial

about 4 years ago ETinDC

I assume it's possible to use pre-made natural peanut butter instead of making it yourself -- in which case how much is a "portion" of peanut butter?

Ozoz_profile

about 4 years ago Kitchen Butterfly

A portion would be about 1/2 a cup. You would need to thin it by heating it up and adding some liquid - anything from water to coconut milk (preferably!)

Et_the_extraterrestrial

about 4 years ago ETinDC

Mm, coconut milk!

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about 4 years ago lastnightsdinner

This looks and sounds fantastic! You've got my vote :)

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you

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about 4 years ago Bob Y

Isn't swordfish endangered? Love it (and this recipe sounds sensational), but I won't eat an endangered species.

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you Bob Y, where I get my swordfish in the Netherlands, they focus on sustainable sources. Traditionally in Nigeria, this marinade goes on beef and chicken....so please give it a try on something you like. Thanks

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about 4 years ago lastnightsdinner

Bob Y, there's some good discussion about this topic in the comments here: http://www.food52.com/blog...

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, KB! great recipe!

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you drbabs....

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about 4 years ago lapadia

Congrats on the EP and becoming a finalist, love this versatile peanut paste...already saved saved, just voted!

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Looks so yummy and, as Lizthechef has noted, versatile as well. Will be trying this on a mixed grill of fish and chicken (as we have one here who does not at all care for fish, but would love everything else about this). Congrats, Kitchenbutterfly!! ;o)

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thanks AJ, it works well with chicken and beef. I'm planning on trying it with carrots soon!

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about 4 years ago ENunn

Gosh this sounds good. You get a special place in my heart for using peanuts, one of my favorite foods. I can't wait to make this, now that I'm in a swordfishy mood again!

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you ENunn

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about 4 years ago dymnyno

I knew this was a unique recipe....I already have it saved. Congratulations on being a finalist!

Ozoz_profile

about 4 years ago Kitchen Butterfly

Thank you VERY much!

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about 4 years ago Lizthechef

Looks good - I'm going to try it with halibut or another firm white fish like our local sea bass.

Ozoz_profile

about 4 years ago Kitchen Butterfly

Now, I'll have to try it with seabass......my fave fish! Thanks for the nudge

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about 4 years ago dymnyno

Interesting recipe...does the lime juice "cook" the swordfish?

Ozoz_profile

about 4 years ago Kitchen Butterfly

The lime juice is primarily there for tenderising in the marinade and helping to infuse the fish with flavour - it certainly doesn't 'çeviche'!