Grill/Barbecue
Suya Swordfish
Popular on Food52
64 Reviews
Chris L.
July 29, 2023
I don’t think I ever commented before, but I have really loved your site- It is one I come back to again and again. Informative food content, Beautiful food Images. I love your content and all the best to you. Also, you can visit this website : https://www.chefchrislee.com/ for more article about food
allison
December 2, 2020
What is Chili Pepper, I assume that is not the same as Chili Powder. I do have McCormick brand " Ancho Chile Pepper" in my pantry.
BigK
October 11, 2020
I’m definitely going to make this again! The fish was very flavorful from the marinade paste but not overly so. The pairing with tomato and red onion is excellent.
Slimjim
July 19, 2017
I bought swordfish and scoured the internet for the recipe and yours came up. I cooked it last night, it was very mouthwatery flavorful! Thank you for sharing.
I cooked it over the pan in high heat, and it peanut burned one side, but the burnt came right off. The taste was very good, but my execution needs some help.
I cooked it over the pan in high heat, and it peanut burned one side, but the burnt came right off. The taste was very good, but my execution needs some help.
kitten B.
June 3, 2015
How dare you bastardize my cultures finest gourmet cuisine. I want reparations.
Kitchen B.
May 7, 2017
Loool, that's a joke right?
Because this is my culture... but yes, speak away :)
Because this is my culture... but yes, speak away :)
JanetRoss
November 6, 2014
I made this with center-cut 1" thick swordfish steaks grilled to perfection for 4 minutes per side and served it with basmati and grilled asparagus.
Effie
July 17, 2013
I so wanted to make this and didn't have swordfish, but I had shrimp.....Perfection.
Jennifer P.
March 12, 2013
What sides would you suggest with this?
Kitchen B.
August 1, 2013
Sorry Jennifer - this is great with steamed rice, and tomato salsa (with cilantro). 5 months later....my apologies
Emi
March 16, 2011
made this last night with boneless skinless chicken breasts, cooking them under the broiler
so complex and delicious, thank you!
so complex and delicious, thank you!
Skl
February 14, 2013
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!
MyCommunalTable
July 29, 2010
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.
Kitchen B.
July 29, 2010
:-), 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!
Kitchen B.
July 28, 2010
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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