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Winner: Suya Swordfish

by on May 23, 2015

Five years ago (already????), I won a ‘Your Best Recipe with Swordfish’ contest on Food52.com. Subsequently featured on a number of sites, from Bon Appetit, Wholefoods to Yahoo Canada, which is really the same as Yahoo :|. 


Suya spice. Fish? Works a treat and all with homemade peanut butter.

Anyone, yes you…can do it.

You get your stuff together.


You whip up some peanut butter in your blender or food processor.


You spice it and then dunk strips of swordfish in it – catfish steaks, chunks, fillets would work well too… just saying.


Thread onto skewers and…


Plonk on a heated grill…or bong in a hot oven (200 degrees C)…


And cook away.

The verdict?

From Food52’s Editors: 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.

So there you have it…suya many ways.

Suya Swordfish
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! -

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2736 calories
49 g
312 g
237 g
116 g
24 g
1056 g
2962 g
16 g
2 g
199 g

Nutrition Facts
Serving Size

Amount Per Serving
Calories 2736
Calories from Fat 2086

% Daily Value *

Total Fat 237g

Saturated Fat 24g

Trans Fat 2g
Polyunsaturated Fat 46g
Monounsaturated Fat 153g
Cholesterol 312mg

Sodium 2962mg

Total Carbohydrates 49g

Dietary Fiber 14g

Sugars 16g
Protein 116g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Peanut Butter
  1. 1/2 cup roasted unsalted peanuts, skinned
  2. 1/4 – 1/2 cup vegetable oil
  3. Pinch of salt
Suya Swordfish
  1. 400g swordfish steaks, cut into 8 long thick strips
  2. Portion of peanut butter
  3. 1 teaspoon chili pepper/ powder
  4. 1 teaspoon sweet paprika
  5. 1 teaspoon sea salt
  6. 1 teaspoon ground ginger
  7. 1 - 2 tablespoons lime juice
To serve
  1. Thinly sliced red onions, tomatoes, lime halves and scent leaves/ coriander leaves, to serve
Peanut Butter
  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. Then add oil, drizzling in along with a pinch of salt, blending till you get a 'thick cream' consistency. Use in recipe.
Suya Swordfish
  1. Make a spiced butter by combining peanut butter, paprika, chili pepper, salt, ground ginger and lime juice.
  2. 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. Leave to marinate for a few hours or overnight
  3. When ready to cook, prepare the bbq and let the coals heat up till fiery red. Then pass (soaked wooden) skewers through each piece of swordfish, and place on an oiled rack
  4. 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
  5. Serve with thinly sliced red onions, sliced cherry tomatoes, lime halves and coriander leaves
  1. You could make this in the oven...using the cold smoking trick while it marinades, and then finishing it off at 200 degrees C.





Kitchen Butterfly http://www.kitchenbutterfly.com/

{All photos are by Melanie Einzig, and Food 52}[wpurp-searchable-recipe]Winner: Suya Swordfish – – – [/wpurp-searchable-recipe]