Swordfish Spiedini
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 360
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 32
- Cholesterol
- 109
- Sodium
- 423
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
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