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!
9 Comments on Suya Swordfish:
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 is a co-founder of Food52.
added about 1 year agoAhh! Thank you!
"I wasn't in the mood" - LOL cracks me up
I loved that comment, too!
Amanda is a co-founder of Food52.
added about 1 year agoThat's my fallback excuse for not peeling tomatoes, too.
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 is a co-founder of Food52.
added about 1 year agoYes, both so easy. And the peanut sauce seems to protect the fish during the grilling, so it doesn't dry out.
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 is a co-founder of Food52.
added about 1 year agoYes, I love them, too! They age nicely, as oil soaks into the bamboo.
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