OK, gourmet chefs I have a question for you! I used to go to a restaurant near Seattle (Anthony's ????) that made a blackened swordfish served with some sort of sauce on the side for dipping that just made the dish. It tasted like it had horseradish in it but also had either a sundried tomato flavor or like it had a little Japanese shrimp sauce mixed in. It had flavor, looked like a thick, pink mayo, but also had a little bite to it. Does anyone have a clue what this would be called so I can google for a recipe?