Recipe courtesy of Giada De Laurentiis
Print
Total:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min
Yield:
6 servings
Level:
Intermediate

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

Special equipment: 12 short, thick wooden skewers, soaked in water for at least 30 minutes

Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers 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. 

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, about 10 minutes. 

Transfer the skewers to plates and serve with lemon wedges.

Cook's Note

RECOMMENDED WINE #1: Marco Felluga Pinot Grigio 2003 REGION/ORIGIN: Collio, Friuli GRAPE/VARIETAL: Pinot Grigio RECOMMENDED WINE #2: Inama Vin Soave Classico 2003 REGION/ORIGIN: Soave, Veneto GRAPE/VARIETAL: Garganega

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Recipe courtesy of Giada De Laurentiis

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