1 lb swordfish, rinsed and patted dry with a paper towel
oil cooking spray
Preheat a grill to medium high.
Slice the avocados in half. Remove the pit, then scoop the flesh into a bowl.
Mash the avocado with a fork, then stir it a bit. Stir in the garlic.
Add the cumin, cayenne, salt and pepper. Stir again.
Add the lime juice and olive oil. Stir vigorously to get everything well combined and to achieve a nice fairly smooth consistency. Set aside.
Start grilling the swordfish. Spray both sides of the swordfish with oil spray, then place on the grill.
Grill the swordfish with the grill covered for 6 minutes. Flip the fish to the other side, and brush the side now facing up with the orange juice. Grill another 6 minutes, and check for doneness. You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish. When the swordfish is done remove it to a platter.
Cut the swordfish into serving size portions and plate along with a generous dollop of guacamole.