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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
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.