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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil. | 2. Remove from the heat, cover and let stand for 30 minutes; strain the vinegar into a medium bowl and let cool. | 3. Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water. | 4. Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute. | 5. Drain and transfer to the bowl of ice water. | 6. Drain and squeeze dry, then pat dry. | 7. Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper. | 8. Mince the remaining Scotch bonnet half and add it to the sauce. | 9. Light a grill. | 10. Loosely thread the swordfish on 6 pairs of skewers. | 11. Thread the tomatoes on single skewers. | 12. Lightly brush the fish and tomatoes with oil and season with salt and pepper. | 13. Grill over moderately high heat, turning as necessary, until lightly charred and just cooked through, about 4 minutes for the tomatoes and 7 minutes for the swordfish. | 14. Transfer the skewers to a platter and pass the sauce at the table. | 15. ** WINE: Swordfish, while meaty, is not an oily fish so it can pair well with light reds and rosés, as well as whites (as can other similar fish). Try opening a chilled rosé from California with Thompson’s skewers—it’s a great outdoor, summertime combination. Two to look for are Bonny Doon Vineyard’s strawberry-scented 2007 Vin Gris de Cigare or the crisp 2006 Terre Rouge Vin Gris d’Amador. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scotch bonnet pepper	1	scotch		806.9352	0.0	179.5204	4.5333
onion	1/2		sliced	14.0	3.2689999999999997	0.385	0.035
allspice berry	7		cracked	806.9352	0.0	179.5204	4.5333
bay leaf	1			-	-	-	-
rice vinegar	1/2	cup		806.9352	0.0	179.5204	4.5333
sugar	1	pinch		1.1471	0.2869	0.0	0.0
chayote	1	halved	seeded cut	-	-	-	-
carrot	1		cut	52.48	12.2624	1.1904	0.3072
flat leaf parsley	1/2	cup	chopped	806.9352	0.0	179.5204	4.5333
lemon zest	1/2	teaspoon	grated	806.9352	0.0	179.5204	4.5333
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
salt black pepper			ground	806.9352	0.0	179.5204	4.5333
swordfish steak	2	lbs	skinless cut	806.9352	0.0	179.5204	4.5333
cherry tomato	24			806.9352	0.0	179.5204	4.5333
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.