by Kitchen Butterfly
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400g swordfish steak, cut into 8 long thick strips
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Portion of peanut butter, recipe below
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1 teaspoon chili pepper
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1teaspoon sweet paprika
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1 teaspoon sea salt
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1 teaspoon ground ginger
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1 -2 tablespoons lime juice
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Thinly sliced red onions, tomatoes, lime halves and coriander leaves, to serve
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Make the peanut paste by combining peanut butter, paprika, chili pepper, salt, ground ginger and lime juice.
Ask the hotline about this step!Stir well and taste. Adjust spices as necessary
Ask the hotline about this step!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.
Ask the hotline about this step!Leave to marinate for a few hours or overnight.
Ask the hotline about this step!When ready to cook, prepare the bbq and let the coals heat up till fiery red.
Ask the hotline about this step!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.
Ask the hotline about this step!Serve with thinly sliced red onions, sliced cherry tomatoes, lime halves and coriander leaves
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1/2 cup roasted unsalted peanuts, skinned
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1/4 – 1/2 cup vegetable oil
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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.
Ask the hotline about this step!Then add oil, drizzling in along with a pinch of salt, blending till you get a 'thick cream' consistency.
Ask the hotline about this step!Use as directed above.
Ask the hotline about this step!Strange but true Gigi1626....they work a treat.
made this last night with boneless skinless chicken breasts, cooking them under the broiler
so complex and delicious, thank you!
Thanks Em - glad you enjoyed it!
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.
:-), 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!
Congratulations Kitchen Butterfly!
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
Congratulations!!! You really deserved this win...a great recipe.
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!!
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.
This sounds delicious! Literally made my mouth water...
We made this recipe for dinner on Saturday night... Quick, easy and delicious. Thank you for sharing the recipe!
Superb!!!! I'm glad you liked it.........
Congratulations Kitchen Butterfly! Honored to be a finalist with you too. Love this peanut marinade and plan on using it on some grilled meats!
I recently made this with store-bought beef patties - marinated the burgers and then finished it off on the grill! It was delish
Congrats! sounds delish.
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.....
Congratulations Kitchen Butterfly!!! This sounds great, can't wait to try it!
Thank you monkeymom
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?
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!)
This looks and sounds fantastic! You've got my vote :)
Thank you
Isn't swordfish endangered? Love it (and this recipe sounds sensational), but I won't eat an endangered species.
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
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
Thank you drbabs....
Congrats on the EP and becoming a finalist, love this versatile peanut paste...already saved saved, just voted!
Thank you!
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)
Thanks AJ, it works well with chicken and beef. I'm planning on trying it with carrots soon!
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!
Thank you ENunn
I knew this was a unique recipe....I already have it saved. Congratulations on being a finalist!
Thank you VERY much!
Looks good - I'm going to try it with halibut or another firm white fish like our local sea bass.
Now, I'll have to try it with seabass......my fave fish! Thanks for the nudge
The lime juice is primarily there for tenderising in the marinade and helping to infuse the fish with flavour - it certainly doesn't 'çeviche'!
Kristen is the Senior Editor of food52.
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You can make the peanut butter in a blender or a food processor.
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If you use a blender, this will happen.
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Make sure you have a good spatula to dig the peanut dust out of the corners!
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Much like salad dressing, a slow drizzle of oil emulsifies the peanut butter.
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Paprika and red pepper flakes lend spice and color to the marinade.
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Fresh lime juice thins it out a little and adds some tartness.
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We chose an "interesting" skewering method. If we'd had thinner pieces of fish, we would have done it satay-style.
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Amanda bravely attempts the flip.
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Almost ready to plate -- just have to remove the fish from the skewers. Very gently.
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Okay whoa! Fish + Peanut Butter - NO WAY!