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1 cup unsweetened shredded coconut (see note)

No-stick spray oil

1 lime, cut into 4 wedges

DIRECTIONS

1. Toss the swordfish chunks with ½ cup of the peanut sauce in a bowl. Cover and refrigerate for 30 minutes.

2. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

3. Arrange 6 pieces of swordfish, alternating with 5 grape tomatoes, on each of the 4 skewers, being careful to leave a little space between the pieces.

4. Spread the coconut on a sheet of foil in a thin layer. Roll the skewered swordfish in the coconut to coat it. Spray the coconut-coated fish liberally with oil.

5. Put the prepared skewers on the oiled grill screen and cook until the fish feels firm to the touch, about 10 minutes, turning once halfway through. Don’t worry if some of the coconut burns or sticks to the screen.

6. Serve drizzled with some of the remaining ½ cup peanut sauce and a wedge of lime.

Sweet Pork Satay

Satay came to Thailand via Indonesia, and although Thai satay sauce is always made with peanut butter and coconut milk, Indonesian satay doesn’t always include coconut. This one is in the Indonesian style. It is made with pork, but you could just as easily use chicken or beef. Just make sure there is a generous amount of meat on the skewer so that it doesn’t dry out before it browns.

TIMING

Prep: 10 minutes

(plus 5 minutes for sauce)

Marinate: 1 hour

(soaking the skewers: 30 minutes) Grill: About 6 minutes

GRILL TOOLS AND EQUIPMENT

• 12 long bamboo skewers

• 12 small pieces aluminum foil

• Long-handled tongs or grill mitts

• Long-handled basting brush

MAKING SUBSTITUTIONS

• The pineapple juice used to marinate the pork adds flavor, but it also helps to tenderize the meat due to a protein-cleaving enzyme in pineapple (brome-lain). You can substitute papaya juice, which will give you a different flavor but a similar tenderizing effect, since papaya has its own protein-digesting enzyme (papain).

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 pound center-cut pork loin

½ cup pineapple juice

2 cloves garlic, minced

¼ teaspoon kosher salt, or more to taste

¼ teaspoon ground black pepper

1 to 2 tablespoons canola oil for coating pork

12/3 cups Indonesian Peanut Sauce (page 396) Oil for coating grill grate

DIRECTIONS

1. Put the bamboo skewers in a roasting pan and add enough water to cover.

2. Cut the pork loin in half lengthwise. Cut into ¼-inch-thick slices (about 24 slices) and place in a bowl. Season with the pineapple juice, garlic, salt, and pepper, and coat with the 1 to 2 tablespoons oil. Refrigerate for 1 hour.

3. Heat the grill as directed.

4. Arrange 2 pork slices on each skewer, threading the skewer through the length of each slice 2 to 3 times to secure it as flat as possible. Wrap a piece of foil around the exposed end of each skewer.

5. Reserve 1 cup of the peanut sauce for serving.

6. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the pork is browned on all sides and firm to the touch, about 6 minutes. After the first 2 minutes of cooking, turn and brush with a thin layer of sauce every 1 to 2 minutes.

7. Serve 3 skewers per person, with the reserved sauce on the side.

Vietnamese Beef Satay Basted with Basil Butter

Satay is typically served with peanut sauce, and many people think the sauce itself is “satay,” when traditionally the name refers only to skewered marinated grilled meat. In this case the meat is beef and there is no dipping sauce at all. Rather, the meat is marinated in fish sauce and pineapple juice, which seasons and tenderizes the meat (pineapple contains bromelain, a natural meat tenderizer). After it is grilled, it is basted with basil butter, which glazes the crispy grilled