Grilled Swordfish with White Hot Sauce - Food Wishes

swordfish steaks

🥗Healthier: tuna steaks

💰Cheaper: tilapia fillets

Tilapia is more affordable while still providing a mild flavor.

Deseed and slice one habanero pepper.

Transfer the habanero into a mortar and pestle.

Add a little kosher salt to the mortar for seasoning and friction.

Smash and grind the habanero into a fine paste.

Add mayonnaise to the habanero paste.

Add a spoon of prepared horseradish to the mixture.

Add freshly squeezed lemon juice to the sauce.

Add one or two tablespoons of apple cider vinegar, depending on desired acidity.

Add ground white pepper and a pinch of garlic powder to the sauce.

Whisk the sauce until well mixed.

Check the sauce for taste and texture; if too thin, add more mayonnaise and mix again.

Pass the sauce through a fine mesh strainer to catch solids and refrigerate until ready to use.

Prepare two 7-ounce swordfish steaks, optionally removing the skin.

Apply olive oil and salt to both sides of the swordfish steaks using a teaspoon.

Preheat the grill with very hot coals.

Place the swordfish steaks on the grill and cook for 2-3 minutes on each side.

If desired, rotate the swordfish for diamond grill marks, but be cautious of sticking.

Check the doneness of the fish; it should spring back when touched.

Remove the swordfish from the grill and scrape off any stuck bits from the grate.

Serve the grilled swordfish on top of a grated carrot salad dressed with salt, pepper, oil, and lemon juice.

Transfer the white hot sauce into a squeeze bottle for easier serving.

Finish the dish with thinly sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens