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
J-Dizzle
July 26, 2010
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!!
dymnyno
July 26, 2010
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.
adamnsvetcooking
July 26, 2010
We made this recipe for dinner on Saturday night... Quick, easy and delicious. Thank you for sharing the recipe!
cucinettaNYC
July 26, 2010
Congratulations Kitchen Butterfly! Honored to be a finalist with you too. Love this peanut marinade and plan on using it on some grilled meats!
Kitchen B.
July 26, 2010
I recently made this with store-bought beef patties - marinated the burgers and then finished it off on the grill! It was delish
Kitchen B.
July 23, 2010
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.....
monkeymom
July 23, 2010
Congratulations Kitchen Butterfly!!! This sounds great, can't wait to try it!
ETinDC
July 22, 2010
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?
Kitchen B.
July 23, 2010
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!)
Bob Y.
July 22, 2010
Isn't swordfish endangered? Love it (and this recipe sounds sensational), but I won't eat an endangered species.
Kitchen B.
July 23, 2010
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
lastnightsdinner
July 23, 2010
Bob Y, there's some good discussion about this topic in the comments here: http://www.food52.com/blog/957_preview_of_next_weeks_theme
lapadia
July 22, 2010
Congrats on the EP and becoming a finalist, love this versatile peanut paste...already saved saved, just voted!
AntoniaJames
July 22, 2010
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)
Kitchen B.
July 23, 2010
Thanks AJ, it works well with chicken and beef. I'm planning on trying it with carrots soon!
EmilyNunn
July 22, 2010
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!
dymnyno
July 22, 2010
I knew this was a unique recipe....I already have it saved. Congratulations on being a finalist!
Lizthechef
July 22, 2010
Looks good - I'm going to try it with halibut or another firm white fish like our local sea bass.
Kitchen B.
July 23, 2010
Now, I'll have to try it with seabass......my fave fish! Thanks for the nudge
dymnyno
July 16, 2010
Interesting recipe...does the lime juice "cook" the swordfish?
Kitchen B.
July 17, 2010
The lime juice is primarily there for tenderising in the marinade and helping to infuse the fish with flavour - it certainly doesn't 'çeviche'!
See what other Food52ers are saying.