Swordfish Skewers With Escoveitch Tartar Sauce

Recipe by Manami




  • In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil.
  • Remove from the heat, cover and let stand for 30 minutes; strain the vinegar into a medium bowl and let cool.
  • Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water.
  • Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute.
  • Drain and transfer to the bowl of ice water.
  • Drain and squeeze dry, then pat dry.
  • Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper.
  • Mince the remaining Scotch bonnet half and add it to the sauce.
  • Light a grill.
  • Loosely thread the swordfish on 6 pairs of skewers.
  • Thread the tomatoes on single skewers.
  • Lightly brush the fish and tomatoes with oil and season with salt and pepper.
  • 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.
  • Transfer the skewers to a platter and pass the sauce at the table.
  • ** 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.