Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6
© Quentin Bacon

How to Make It

Step 1    

Light a grill. In a medium bowl, mix the oil with the herbes de Provence and 1/2 teaspoon each of salt and pepper. Add the swordfish cubes and toss to coat. Thread one sixth of the swordfish cubes and 1 slice of pancetta onto each of 6 skewers (or soaked rosemary sprigs), wrapping the pancetta around the fish as you go.

Step 2    

Grill the spiedini over high heat, turning occasionally, until the swordfish is cooked through and lightly charred, 8 to 9 minutes. Transfer to plates and serve.

Suggested Pairing

The medium-bodied white wines of Sicily, typically made from a blend of native grapes like Inzolia and Catarratto, match well with swordfish.

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