Swordfish Spiedini

Total Time:
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
  • 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.

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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    This recipe is featured in:

    Healthy Grilling & Summer Recipes