Swordfish Spiedini

Name: Swordfish Spiedini
Ingredients: 1/4 cup extra-virgin olive oil; 2 teaspoons herbes de Provence; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 pounds swordfish steaks (at least 1-inch thick), trimmed; 12 short, thick wooden skewers, soaked in water for at least 30 minutes; 12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip; 6 lemon wedges

8 ingredients

9 steps

Ingredients

1/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip
6 lemon wedges

Directions

1

Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend.
2

Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat.
3

Thread the swordfish cubes onto wooden skewers, 3 per skewer.
4

Wrap a slice of pancetta around and between the swordfish cubes on each skewer.
5

Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture.
6

Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
7

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat.
8

Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
9

Transfer the skewers to plates and serve with lemon wedges.