Ingredients:

  • 4 (6 oz) swordfish steaks, 1-inch thick
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup Greek yogurt
  • 2 tbsp Sriracha
  • 1 tbsp fresh lime juice
  • 1 tsp honey

Instructions:

  1. Pat the swordfish steaks completely dry with paper towels. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Brush the mixture evenly over all sides of the steaks and let them sit at room temperature for 10 minutes.
  2. In a separate bowl, combine the Greek yogurt, Sriracha, lime juice, and honey. Whisk vigorously until the sauce is velvety and uniform in color, then refrigerate until serving.
  3. Preheat grill to high heat (approximately 450°F / 230°C) and lightly oil the grates. Sear the steaks for 4–5 minutes per side without moving them until the internal temperature reaches 130°F to 135°F.
  4. Transfer the steaks to a platter and let them rest for 3 minutes. Spoon a generous dollop of the White Hot Sauce over each steak before serving.