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1
In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil.
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2
Remove from the heat, cover and let stand for 30 minutes; strain the vinegar into a medium bowl and let cool.
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3
Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water.
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4
Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute.
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5
Drain and transfer to the bowl of ice water.
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6
Drain and squeeze dry, then pat dry.
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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.
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8
Mince the remaining Scotch bonnet half and add it to the sauce.
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9
Light a grill.
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10
Loosely thread the swordfish on 6 pairs of skewers.
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11
Thread the tomatoes on single skewers.
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12
Lightly brush the fish and tomatoes with oil and season with salt and pepper.
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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.
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14
Transfer the skewers to a platter and pass the sauce at the table.
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15
** WINE: Swordfish, while meaty, is not an oily fish so it can pair well with light reds and roses, as well as whites (as can other similar fish). Try opening a chilled rose 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.
