Grilled swordfish with habanero white hot sauce and carrot salad

De-seed and slice the habanero (gloves advised) and put it in a mortar with a little kosher salt.

Smash and grind to a fine paste; without a mortar, mince the pepper very fine on a cutting board.

Add mayonnaise, a big spoon of prepared horseradish, fresh lemon juice and one or two tablespoons of apple cider vinegar.

Add a healthy dose of ground white pepper and a pinch of garlic powder; whisk.

Taste; if too thin or too acidic, add a little more mayo, aiming for the thickness of a red hot sauce.

Pass through a fine mesh strainer to remove pepper skins and horseradish particles; refrigerate until needed.

Rub the skin-on swordfish steaks on both sides with a little olive oil, spread with a teaspoon, and sprinkle lightly with salt.

Grill over very hot coals close to the grates, about two or three minutes per side; a quarter turn after about a minute gives diamond grill marks but risks sticking.

Flip after about two and a half minutes; done when the flesh springs back like a cooked chicken breast, neither mushy nor firm.

Cut carrots with a vegetable slicer and dress with salt, pepper, oil and lemon juice.

Set the fish on the carrot salad, add the sauce from a squeeze bottle, and finish with thinly sliced green onions.