Instructions: To make sauce: Combine all sauce ingredients in a large non-reactive saucepan. Simmer gently for 1 hour. Remove from heat and let cool slightly. Puree sauce in a blender or food processor and pour it through a medium mesh strainer. Correct seasoning, adding salt and pepper to taste. Brush swordfish with olive oil and sprinkle with salt and pepper. Set aside. To make avocado butter: Cut avocados in half and scrape out the flesh. Puree flesh in a food processor or blender with lime juice, slowly adding olive oil, salt and pepper. Set aside.

Prepare a medium fire in a grill. Brush chayote with olive oil and grill over medium heat for several minutes until tender. Remove and set aside. Grill swordfish, continually basting with sauce. To serve: Arrange chayote slices in circles on dinner plates. Place swordfish in center. Garnish each piece of fish with a tablespoon of avocado butter and serve at once.

Serves 4

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