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! ❤️
@@kunairuto That's been done. It was several years ago and I can't remember the provider's name, but it was hilarious! I bet you could search for it on YT and find it.
The pepper salad you have with it is visually stunning. Looks like an impressionistic rendering of a fire or volcano, so will hint at the true nature of the deceptively cool looking white hot sauce. Poetry in food chef, thank you,
I really enjoyed how he cuts the large piece in half then gently tap taps the smaller remaining piece then tap taps the remaining large portion of fish with his forked fish bite at 7:00
Lemon caper buttersauce on swordfish is how I've eaten it for the last 30 years, from the time my mother made it for me to the time I started cooking it myself. Still, I wouldn't mind trying this route, but I'd probably use less habanero, my tongue can handle spice but my guts can't as much
This sauce sounds great! I'm going to make some and taste it. I like a bit of sweet with my heat so I might add a tsp of sugar to balance out the acidity.
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
And it does just did that. But I thickened the sauce so it stuck to the fish and I only coated one side and dribbled some of the liquid version over the other side as in the vudeo.
Although swordfish is hugely popular, this beautiful, tropical fish has been found to contain some of the highest levels of mercury among all larger sized edible fish.
What’s super amazing here is how you grabbed that bit of fish stuck to the grill with tongs and got it all in one grab and it didn’t just fall through in the coals. #skillz
Thanks for sharing a GREAT NEW HOT SAUCE.....tired of just Buffaloing everything for a little zing. Also, you Nailed that Slab O' Fish....you Rock Chef!
I learned from an old chef that taught at my school years back that if you put some lemon or lime juice on your hands after handling hot peppers, it’ll completely wash your hands off of any spicy residue. Makes your hands smell good too 🤷♂️😂
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.
What a great video and even better (blocked shot) recipe. I love swordfish, it is my all-time favorite ever since I was a kid. Thanks Chef John, the sauce is the next for me!
Thank God. Just moved from Seattle (not a lot of swordfish at the market) to San Diego (swordfish everywhere) and was curious about what to do with it!
Hey John, I found hot ice cream at Grocery Outlet in pints. I got some chocolate and some stawberry. It is called "Hot Scream" it seems to have some hot ingredient that is not on the ingredient list but it delivers the heat.
(0:35) Im not sure if you care or it makes a difference to you but Habanero is pronounced: Ah-bah-neh-doh. Say it quick enough you can pull it off😂 I've not only tried your recipes but truly enjoy your videos & person. Thank you
So Chef, I always dry rub everything except fish but I would if I ever get some Hawaiian marlin again. You know that's like steak bra lol. Ono. You're right about the slight marination of oil etc but us Hawaiians like sesame. Ok, I'm off to make solid miso for obachan. And as always, enjoy a great summer day🤙
Great recipe & idea! One problem(?). Lemon juice (an acid) into the marble mortar and pestle??? Bad idea! It's probably diluted down considerably with the other ingredients put in first, but acidic foods on marble can rapidly erode the surface.
I sliced into a habanero once and it squirted juice right into my eye. Oh man... almost went to the ER for that. Flushed it for a long time under cold water, and my eyeball was red as a beet lol.
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.
My only food wish here: Leave out the vinegar and cut the raw fish into cubes. Toss raw fish in your hot white sauce WITHOUT STRAINING. Maybe add a dash of sesame oil :)
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! ❤️
I was just thinking of that, but for the "you are the X of your Y" from each video.
@@kunairuto That's been done. It was several years ago and I can't remember the provider's name, but it was hilarious! I bet you could search for it on YT and find it.
Mention that in the next corporate overlords Sunday compilation when it drops at 11am ET, 8am PT
Or a “you are the _____ of your ____” compilation
@@Big-Horus that's what the first guy said
The pepper salad you have with it is visually stunning. Looks like an impressionistic rendering of a fire or volcano, so will hint at the true nature of the deceptively cool looking white hot sauce. Poetry in food chef, thank you,
I really enjoyed how he cuts the large piece in half then gently tap taps the smaller remaining piece then tap taps the remaining large portion of fish with his forked fish bite at 7:00
This looks amazing and any excuse to grill swordfish is appreciated. I cannot wait to try the White-Hot White Hot Sauce. :)
I made this sauce last night served over tilapia (couldn’t find swordfish) and it was absolutely delicious!!!
HABANERO WHITE SAUCE! HABANERO WHITE SAUCE! It's like Christmas! I've been wanting a Habanero white sauce recipe for months!!!!!!
I'm imagining grilled shrimp skewers with this sauce drizzled over them!
That sauce is a stroke of genius. I think swordfish sounds really nice to put it on too
Where was this video 4 days ago, Chef John?!
I made the lemon-capers buttersauce instead and it was amazing as well.
Lemon caper buttersauce on swordfish is how I've eaten it for the last 30 years, from the time my mother made it for me to the time I started cooking it myself. Still, I wouldn't mind trying this route, but I'd probably use less habanero, my tongue can handle spice but my guts can't as much
This looks INCREDIBLE!!!!
This channel always brings wifey and me great joy
Also i never add salt to fish but freshly ground pepper is absolute and dill weed is also a nice touch.
This sauce sounds great! I'm going to make some and taste it. I like a bit of sweet with my heat so I might add a tsp of sugar to balance out the acidity.
Maybe try adding Habaneros to spaghetti sauce. Personally, I think it's amazing.
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
Looks great. Can't help but think the sauce would also be really good on that fish as a brief marinade before grilling.
And it does just did that. But I thickened the sauce so it stuck to the fish and I only coated one side and dribbled some of the liquid version over the other side as in the vudeo.
Was thinking about making some swordfish and chef John posts a video. It’s clearly meant to be.
Although swordfish is hugely popular, this beautiful, tropical fish has been found to contain some of the highest levels of mercury among all larger sized edible fish.
Chef John I love and thank you.
that looks and sounds delicious! i can also imagine a ginger based sauce on that fish. yummy! thanks chef!
Che spettacolo.
I think the chef is marvelous. I wouldn’t do the hot sauce, but I do know that when I had the swordfish in the restaurant, it was always grilled.
What’s super amazing here is how you grabbed that bit of fish stuck to the grill with tongs and got it all in one grab and it didn’t just fall through in the coals. #skillz
Thanks for sharing a GREAT NEW HOT SAUCE.....tired of just Buffaloing everything for a little zing. Also, you Nailed that Slab O' Fish....you Rock Chef!
Another banger of a video!! Keep ‘em coming!! 😁🇬🇧
I learned from an old chef that taught at my school years back that if you put some lemon or lime juice on your hands after handling hot peppers, it’ll completely wash your hands off of any spicy residue. Makes your hands smell good too 🤷♂️😂
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.
No one cares
Why don’t you eat swordfish? It’s the best fish lol
Wow, this is intriguing. I can't wait to try this sauce.
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.
What a great video and even better (blocked shot) recipe. I love swordfish, it is my all-time favorite ever since I was a kid. Thanks Chef John, the sauce is the next for me!
Chef John verses Chef Jean Pierre, and I love both those guys. Viewers benefit biggly.
I enjoy some slices of mango on the side for balance - looks amazing.
This looks delicious!!!! I have never tried swordfish
Try the swordfish. Best. Swordfish. In the city
…the Best, Jerry!
Ever since I've discovered white pepper I use it exclusively over black pepper. The taste is so much better.
Thank God. Just moved from Seattle (not a lot of swordfish at the market) to San Diego (swordfish everywhere) and was curious about what to do with it!
I don’t like hot foods but that fish looks amazing.
Shieldfish next?
Swordfish: a fish on the red list which tastes just like tuna.
Excellent!! ✌👏
Looks fabulous !
Looks amazing 😊
Even nicer with some blue cheese in that sauce, looks delicious
Ellerinize emeklerinize sağlık
Chef John shouting out Draymond Green = guarantee the Warriors win the NBA Finals. Place your bets NOW
That is some BEAUTIFUL Swordfish!! Nice sauce too….
Basically a Alabama white sauce
Oiling the grill grates as well as the fish will help greatly with it not sticking.
Oh man that looks so delicious.
This is really good!
I like the Draymond Green reference!I went to high school with him !
Another masterpiece! Thank you. 😊
great recipe!
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?
0:40 that's a brave man, a very brave man.
I sure will try that sauce! Looks simple and good.👍
One of your best looking presentations John. gorgeous. You, after all, are the Monet of how you present your grilled swordfish... Eh?
Filet!
Costanza?
I have a food wish. Make something South Tyrolean. Schlutzkrapfen with a spinach-ricotta filling or Speckknödel :D
(and great recipe as always btw)
Chef John you’re GOATED
Did he molest a goat?
Hey John, I found hot ice cream at Grocery Outlet in pints. I got some chocolate and some stawberry. It is called "Hot Scream" it seems to have some hot ingredient that is not on the ingredient list but it delivers the heat.
White-hot-grilled white fish with white-hot white hot sauce. Got it.
I love swordfish so much, but feel so guilty when I eat it.
The Bob Ross of the food industry!
That looks delicious, Chef John.
nothing better than grilled swordfish, unless you also marry it to a hot sauce!
I made this sauce to put on my fish this evening and it was good but if I do it again I'll put an extra habanero in.
You are the Lillian Gish of how to season your fish.
(0:35) Im not sure if you care or it makes a difference to you but Habanero is pronounced: Ah-bah-neh-doh. Say it quick enough you can pull it off😂
I've not only tried your recipes but truly enjoy your videos & person. Thank you
I also think creme fraiche would be beautiful in that sauce!
Just bought a nice swordfish.. ima cook mine while doing my best Food Wishes impersonation.
how long does the sauce keep?
Do you let tasty sauce just sit around? I'm sure it keeps as long as the individual ingredients keep. So weeks or months.
🍽️😁 I'm ready!!
Nice
I wonder where one gets there hands on a swordfish... TIME TO LOOK IT UP!
Yummy
I’d love to see your take on pastitsio aka “Greek lasagna”
Nice Draymond reference. Go Warriors! ;-)
Good video
4:57 on loop shwoop
So Chef, I always dry rub everything except fish but I would if I ever get some Hawaiian marlin again. You know that's like steak bra lol. Ono.
You're right about the slight marination of oil etc but us Hawaiians like sesame. Ok, I'm off to make solid miso for obachan. And as always, enjoy a great summer day🤙
Hey homie. I live in the sticks…. Where the hell am I gonna buy swordfish? 😂
Are the red parts of the salad also carrots? Or bell peppers or something?
“Once your pepper has been pestled”.
That’s a lot of alliteration from our approachable and affable announcer.
If the FIRST ingredient is a habanero pepper, its going to be spicy.
Habaneros are my favorite pepper because they're hot enough, and the flavor is mild, but good.
Great recipe & idea! One problem(?). Lemon juice (an acid) into the marble mortar and pestle??? Bad idea! It's probably diluted down considerably with the other ingredients put in first, but acidic foods on marble can rapidly erode the surface.
Vantastic!!!
I sliced into a habanero once and it squirted juice right into my eye. Oh man... almost went to the ER for that. Flushed it for a long time under cold water, and my eyeball was red as a beet lol.
Looks amazing, just like your voice ^_^
His voice annoys the hell out of me. If you look at his videos 10 years ago he talks normal. It's better when he talks normal.
Alabama sauce is getting more popular these days. And because of the neutrality of mayonnaise, the potential for variation is infinite.
Definitely.
Rochester guy that I am, I was a bit worried when you said you were making "white hot sauce." I'm not sure I'm ready for blended pork hot dogs...
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.
Me watching like ima just go to Walmart and pick up swordfish
My only food wish here:
Leave out the vinegar and cut the raw fish into cubes. Toss raw fish in your hot white sauce WITHOUT STRAINING. Maybe add a dash of sesame oil :)
*_Amazing dish! Raise your hand if you agree with me!_* 😋
Nice video good
Ahh yes, the food named after every password
Swordfish makes me wanna watch Cowboy Bebop again
I'm thinking this would be great on fried chicken.
Swordfish was Captain Block's weakness.....wonder if Toody and Muldoon ever delivered those steaks.....
I will use black pepper and you will like it. After all, I will use black pepper if I don’t want my sauce to resemble a leper.
hello mr fancy pants