Grilled Swordfish with White Hot Sauce Recipe

Swordfish steaks: Firm and meaty fish that holds up well to grilling.

Mayonnaise: Adds creaminess to the white hot sauce.

White vinegar: Provides a tangy kick to the sauce.

Prepared horseradish: Adds a spicy, pungent flavor.

Dijon mustard: Offers a sharp, slightly sweet taste.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Salt: Essential for seasoning both the fish and the sauce.

Freshly ground black pepper: Adds a touch of heat and complexity.

Olive oil: Used for brushing the fish to prevent sticking and add flavor.

When grilling swordfish steaks, ensure they are brushed with olive oil to prevent sticking and to enhance the flavor. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F. For the white hot sauce, allow the ingredients to sit for a few minutes after mixing to let the flavors meld together.

• swordfish steaks - Substitute with mahi-mahi: Mahi-mahi has a similar firm texture and mild flavor, making it a good alternative for grilling.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while also being a healthier option.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note to the sauce.

• prepared horseradish - Substitute with wasabi paste: Wasabi paste offers a similar pungent heat, though use sparingly as it can be more intense.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with added texture from the mustard seeds.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic garlic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though adjust the quantity to avoid overpowering the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in white sauces for a more uniform appearance.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• Allow the grilled swordfish to cool to room temperature before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled swordfish steaks in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps to maintain their moisture and flavor.
• Store the white hot sauce separately in a small airtight container. This ensures the sauce remains fresh and doesn't make the fish soggy.
• Label the containers with the date to keep track of freshness. The grilled swordfish can be stored in the refrigerator for up to 3 days.
• For freezing, wrap each swordfish steak individually in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Freeze the white hot sauce in an ice cube tray. Once frozen, transfer the sauce cubes to a freezer-safe bag. This allows you to thaw only what you need.
• When ready to use, thaw the grilled swordfish and white hot sauce in the refrigerator overnight. Reheat the fish gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
• Stir the white hot sauce well after thawing to restore its creamy consistency. If it appears too thick, add a small amount of white vinegar or water to adjust the texture.

• Preheat your oven to 275°F (135°C). Place the grilled swordfish on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the swordfish on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power in 30-second intervals until heated through, being careful not to overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the swordfish in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through.

• To reheat the white hot sauce, place it in a small saucepan over low heat. Stir occasionally until it reaches the desired temperature. Alternatively, you can microwave it in a microwave-safe bowl in 15-second intervals, stirring in between, until warm.

• If you have an air fryer, preheat it to 300°F (150°C). Place the swordfish in the air fryer basket and heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• Grill: Used to cook the swordfish steaks by applying direct heat, giving them a nice char and smoky flavor.

• Grill brush: Essential for cleaning the grill grates before and after cooking to ensure a clean cooking surface.

• Tongs: Handy for flipping the swordfish steaks on the grill without piercing the flesh, which helps retain moisture.

• Basting brush: Used to brush olive oil onto the swordfish steaks, ensuring they don't stick to the grill and stay moist.

• Mixing bowl: Needed to combine the ingredients for the white hot sauce.

• Whisk: Useful for thoroughly mixing the mayonnaise, white vinegar, horseradish, dijon mustard, garlic powder, salt, and black pepper to create a smooth sauce.

• Measuring cups: Necessary for accurately measuring the mayonnaise and white vinegar.

• Measuring spoons: Used to measure the horseradish, dijon mustard, garlic powder, salt, and black pepper precisely.

• Cutting board: Provides a stable surface for any minor prep work, such as seasoning the swordfish steaks.

• Chef's knife: Useful for any additional prep, like trimming the swordfish steaks if needed.

• Serving platter: Ideal for presenting the grilled swordfish steaks with the white hot sauce drizzled over them.

Pre-make the sauce: Prepare the white hot sauce in advance and store it in the fridge. This will save you time when grilling the swordfish.

Use a hot grill: Ensure your grill is preheated to medium-high heat. This will reduce cooking time and give you perfectly grilled swordfish steaks.

Marinate ahead: Brush the swordfish with olive oil and season with salt and pepper ahead of time. This allows the flavors to meld and saves prep time.

Batch cooking: Grill multiple swordfish steaks at once. This is efficient and ensures you have extra for another meal.