product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Browse In-Store
Weekly Sales
Grocery Pickup & Delivery
Catering
Shipped to You
Whole Foods Market
Find a Store
Home/Recipes/Suya Swordfish

Suya Swordfish

Serves 2 to 4
Swordfish's meaty taste and texture take to grilling beautifully. This is an adaptation of a Nigerian peanut marinade, which is commonly spread over meat, skewered and then cooked over hot coals/firewood. Recipe courtesy of the cooks at food52.com. Photo by Melanie Einzig, courtesy of food52.com. To learn how to make this recipe, watch the video on Food52.
Special Diets:
Dairy-Free
Gluten-Free
Ingredients
  • Suya Swordfish:
  • 400g swordfish steak cut into 8 long thick strips
  • Portion of peanut butter, recipe below
  • 1 teaspoon chili pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 tablespoon lime juice
  • Thinly sliced red onions, tomatoes, lime halves and coriander leaves to serve
  • Peanut Butter:
  • 1/2 cup roasted unsalted peanuts skinned
  • 1/4 cup vegetable oil
  • Pinch of salt
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Suya Swordfish:

Make the peanut paste by combining peanut butter, paprika, chili pepper, salt, ground ginger and lime juice.

Stir well and taste. Adjust spices as necessary

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.

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. 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.

Serve with thinly sliced red onions, sliced cherry tomatoes, lime halves and coriander leaves

Peanut Butter:

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 as directed above.

Nutritional Info:
Per serving: 460 calories (320 from fat), 36g total fat, 6g saturated fat, 50mg cholesterol, 510mg sodium, 7g carbohydrates (2g dietary fiber, 1g sugar), 31g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
Ingredients
  • Suya Swordfish:
  • 400g swordfish steak cut into 8 long thick strips
  • Portion of peanut butter, recipe below
  • 1 teaspoon chili pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 tablespoon lime juice
  • Thinly sliced red onions, tomatoes, lime halves and coriander leaves to serve
  • Peanut Butter:
  • 1/2 cup roasted unsalted peanuts skinned
  • 1/4 cup vegetable oil
  • Pinch of salt
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.