Swordfish with Peanut Butter Marinade

from The Fishmonger Cookbook by Dorothy Batchelder

which is unfortunately out of print

This versatile marinade can be made with cashew butter or sesame tahina for a subtle change in flavor.

2 pounds swordfish, cut 1 inch thick

Peanut Butter Marinade 6 tablespoons creamy peanut butter
6 tablespoons warm water
1/3 cup soy sauce
2 tablespoons rice vinegar
1/4 cut sesame oil
1 teaspoon crushed red pepper flakes
1 tablespoon honey
1 tablespoon toasted sesame seeds

Place swordfish in shallow glass dish. Combine peanut butter and water to make thin paste, then whisk in all but last marinade ingredient. Pour over swordfish and refrigerate 1 hour.

Grill fish 5 minutes per side, turning once. Baste with marinade and serve garnished with toasted sesame seeds

I made this one with cashew butter (because I had it handy) and it was very good. The nutty flavor isn't nearly as strong when cooked as the marinade smells.

[kristin buxton] [food]