|Boiling water||2 Quart (2 Liter)|
|Minced fresh coriander||60 Milliliter (1/4 Cup)|
|Fresh lime juice||45 Milliliter (3 Tablespoons)|
|Jalapeno chilies||2 , seeded, deveined, minced|
|Garlic||1 Clove (5 gm) , minced|
|Dried oregano||1/4 Teaspoon|
|Freshly ground black pepper||1/8 Teaspoon|
|Olive oil||125 Milliliter (1/2 Cup)|
|Mackerel fillets/Swordfish/shark/halibut steaks||1 Pound|
|Green onions||5 Large|
1. Place 6 to 8 long wooden skewers in warm water to soak.
2. Pare and seed chayote; cut into 1 1/4 inch (3-cm) pieces. Add chayote to boiling water in medium saucepan; cook over medium heat, just until crisp-tender, 3 to 5 minutes. Drain chayote; immediately rinse under cold running water. Drain well.
3. Combine coriander, lime juice, jalapenos, garlic, oreg-ano, salt and black pepper in medium bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
4. Cut fish into 1 1/2-inch (4-cm) squares, removing any bones. Add fish and chayote to marinade; mix well. Let stand, covered, at room temperature, 20 to 30 minutes.
5. Prepare coals for charcoal grilling or heat broiler. Seed and devein guero chilies; cut into 1-inch (2.5-cm) squares. Cut onions into 1 1/2-inch (4-cm) lengths.
6. Drain fish and chayote, reserving marinade. Thread fish, chayote, chilies, onions and tomatoes alternately onto skewers.
7. Grill or broil 6 inches (15 cm) from heat source, turning and basting frequently with marinade, until fish is opaque throughout and vegetables are tender, about 6 minutes.