- 2
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 teaspoons herbes de Provence
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pounds swordfish steaks (at least 1-inch thick), trimmed
- 2-4 wooden skewers, soaked in water for at least 30 minutes
- 4 thin slices (or more if needed) pancetta (about 3 ounces), unrolled so that you have a strip
- 2 - 4 lemon wedges
Preparation
Step 1
Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers or use a basket. Wrap a slice of pancetta around and between the swordfish cubes. Arrange the swordfish skewers or basket on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture. (I use a sealable plastic bag - takes less space in frig.)
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, for no more than 15 minutes total. ( I do 5 min each side then 2 minutes each side)
Transfer the skewers to plates and serve with lemon wedges