Suya Swordfish

July 23, 2010

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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See what other Food52 readers are saying.

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Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


Kitchen B. July 25, 2010
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'!
Amanda H. July 26, 2010
Ahh! Thank you!
sygyzy July 24, 2010
"I wasn't in the mood" - LOL cracks me up
Rhonda35 July 25, 2010
I loved that comment, too!
Amanda H. July 26, 2010
That's my fallback excuse for not peeling tomatoes, too.
Rhonda35 July 23, 2010
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.
Amanda H. July 26, 2010
Yes, both so easy. And the peanut sauce seems to protect the fish during the grilling, so it doesn't dry out.
lastnightsdinner July 23, 2010
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 :)
Amanda H. July 26, 2010
Yes, I love them, too! They age nicely, as oil soaks into the bamboo.