How to make it

  • Brush swordfish with olive oil and sprinkle with salt and pepper then set aside.
  • Prepare medium fire in a grill.
  • Brush chayote with olive oil and grill over medium heat for several minutes until tender.
  • Remove and set aside.
  • Combine all ingredients in large saucepan then simmer gently for 1 hour.
  • Remove from heat and let cool slightly then puree in blender and pour through mesh strainer.
  • Grill swordfish continually basting with sauce.
  • To serve arrange chayote slices in circles on dinner plates then place swordfish in center.
  • Garnish each piece of fish with a tablespoon of avocado butter and serve at once.
  • To make avocado butter cut avocados in half and scrape out flesh.
  • Puree flesh in blender with lime juice slowly adding olive oil salt and pepper then set aside.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    tilgidh ate it and said...
    Love scotch bonnets. And this sauce reminds me of the islands. To top it off I found Tamarind paste in this dinky town I live in.

    Great recipe! Thank you for sharing. *5*

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