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Grilled Swordfish with White Hot Sauce – Food Wishes ctm magazine
Swordfish is one of my all-time favorite types of seafood to grill, and this really was amazing, but if I’m being honest, the fish was just an excuse to show you how to make the incredible white hot sauce. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/8395027/grilled-swordfish-with-white-hot-sauce/
To become a Member of Food Wishes, and read Chef John’s in-depth article about Grilled Swordfish with White Hot Sauce, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
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Saving this for the sauce. Try as I still might I'm not a fish guy but I'm definitely keeping the sauce for some grilled chicken.
Another banger of a video!! Keep ‘em coming!! 😁🇬🇧
Cold smoke the habanero before doing this next time chef 😉
that looks and sounds delicious! i can also imagine a ginger based sauce on that fish. yummy! thanks chef!
Chef John, very nice recipe & I will add fresh dill to the white hot sauce, also this would be good on yellow fin tuna steaks in lieu of swordfish steaks
This looks amazing and any excuse to grill swordfish is appreciated. I cannot wait to try the White-Hot White Hot Sauce. 🙂
White-hot-grilled white fish with white-hot white hot sauce. Got it.
Looks fabulous !
I was told by a chef to never eat swordfish because it’s filled with worms
I did this but with ghost pepper because I'm a glutton for spiciness.
Make sure you have a mortar and pestle it's absolutely necessary you can't do this with a processor.
I thought that was lemon meringue pie at first glance.
Also i never add salt to fish but freshly ground pepper is absolute and dill weed is also a nice touch.
Who believes in swordfish?
Sword fish reminds me of boiled steak
Chef John I love and thank you.
Dude I thought you were a professional. And here you are trying to turn fish fillets on a grill with a pair of tongs? Nonono, you need a quality fish spatula for that. Technique aside, I'm really digging this hot sauce. But I don't know if I can handle the habanero. I'll have to give this some thought.
Chef John verses Chef Jean Pierre, and I love both those guys. Viewers benefit biggly.
“Once your pepper has been pestled”.
That’s a lot of alliteration from our approachable and affable announcer.
Chef John, if you need a camera man, I only work for a round trip ticket from Maine. If you cook me one of your favorites, I'll take it as a bonus. No union does involved.
I also think creme fraiche would be beautiful in that sauce!
So sorry…but every environmental group that shares info regarding healthy fish to eat definitely puts swordfish on the high mercury toxicity list. It was my favorite fish as a child. Next to tuna…another toxic fish now.
I don’t eat swordfish, so I was only interested in the white hot sauce. I can’t wait to make it and use it like an Alabama white BBQ sauce on some smoked chicken. After all, I’m the Boss Hoss of my white BBQ sauce.
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I'm thinking this would be great on fried chicken.
Habanero is NOT in my vocabulary.
I make a very similar white hot sauce but I roast the habaneros and garlic (in a foil with some olive oil) for a deeper and more fruity flavor and serve it over Chicken and Rice (Halal Guys style). Try it out, Chef John.
My food wish would be for someone to put together a compilation video showcasing the evolution of Chef John's "and as always…enjoy" outros over the years from the beginning to the current, over the top, sing songy way he does it today. That would be absolutely epic! ❤️
great recipe!
😱yummy 👀 👍🙏✋
what temp do you think i should get to the grill to if i use propane? and do i close the grill or keep it open?
Shieldfish next?
Ever since I've discovered white pepper I use it exclusively over black pepper. The taste is so much better.
Lemon juice or any citrus fruit juice will cut the heat (the oil from the pepper) if you get it on your fingers (or other sensitive areas)😳
I wonder where one gets there hands on a swordfish… TIME TO LOOK IT UP!
Swordfish: a fish on the red list which tastes just like tuna.
That looks delicious, Chef John.
Don't worry Chef, we all give Michelle credit for a ton of your successes.
Alabama sauce is getting more popular these days. And because of the neutrality of mayonnaise, the potential for variation is infinite.
mmmmmmmmmmmmmmmmmmmmmmmmmmmmm the BEST fish in the world my god mama mia
Imagine just for a second I said cider vinegar would any of you run about saying " what kind of vinegar is that because we are Americans and have NO CLUE!!" Of course you wouldn't so would it be possible for the American race to say cider rather than the "A" word in front of it???? Probably not because none of you know how to speak English. Anyway, see what I did there if you don't there is no hope, I live in hope 🙂
This is really good!
I love your recipes Chef John, but i'm mexican and if you take away the seeds in the habanero it can hardly can be called "white hot", just saying
Nice Draymond reference. Go Warriors! 😉
I like the Draymond Green reference!I went to high school with him !
I like the Draymond Green reference!I went to high school with him !