Fresh horseradish has a sharp, strong flavor that’s well suited for fish. Use this rub to season whole fish, fish steaks or fillets, such as salmon, bluefish, mackerel and sardines, just before grilling.
- 1 piece horseradish root, 4 to 5 inches long, peeled
- 2 Tbs. coarse salt
- 1 Tbs. freshly ground white pepper
- 1 Tbs. sugar
- 1 to 2 Tbs. vermouth, vodka or distilled white vinegar
Using a box grater, finely grate the horseradish to measure 1/2 cup.
In a small bowl, stir together the horseradish, salt, white pepper and sugar. Stir in enough vermouth to moisten the mixture. Use immediately, or cover tightly and refrigerate for up to 1 week. Makes 1 cup.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).