For the White Hot Sauce:
1 habanero chile, seeded and thinly sliced
¼ teaspoon kosher salt
½ cup mayonnaise
1 tablespoon extra-hot prepared horseradish
2 teaspoons lemon juice
1 tablespoon apple cider vinegar, or to taste
¼ teaspoon ground white pepper
⅛ teaspoon garlic powder
For the Fish:
2 (6 ounce) swordfish steaks
2 teaspoons olive oil
salt to taste
1 tablespoon sliced green onions
Step 1 Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
Step 2
Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
Step 3
Preheat a charcoal grill until coals are very hot.
Step 4
Coat filets on both sides with olive oil and season with salt.
Step 5
Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
Step 6
Plate fish as desired and top with white hot sauce and green onions.