Ingredients
2
2 servings
- •1 habanero chile, seeded and thinly sliced
- •0.25 teaspoon kosher salt
- •0.5 cup mayonnaise
- •1 tablespoon extra-hot prepared horseradish
- •2 teaspoons lemon juice
- •1 tablespoon apple cider vinegar, or to taste
- •0.25 teaspoon ground white pepper
- •0.13 teaspoon garlic powder
- •2 (6 ounce) swordfish steaks
- •2 teaspoons olive oil
- •salt to taste
- •1 tablespoon sliced green onions
Instructions
- Gather all ingredients.
- Crush the habanero and kosher salt into a fine paste with a mortar and pestle.
- Whisk in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
- Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
- Preheat a charcoal grill until coals are very hot.
- Coat filets on both sides with olive oil and season with salt.
- Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
- Plate fish as desired and top with white hot sauce and green onions.
Nutritional Facts
Per 2 servings
- Calories: 650
- Carbohydrate: 4g
- Fat: 55g
- Fiber: 1g
- Protein: 34g
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