Ingredients
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2 tablespoons olive oil
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1 -2 teaspoon herbes de provence (in the spice section of the grocery store)
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 1/2 lbs swordfish steaks, trimmed and cut into 1-inch pieces
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6 slices pancetta, thin slices
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6 skewers (metal or wooden, but soak the wooden for 30 minutes in water)
Instructions
- Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
- In a large bowl, whisk the oil, herbes de province, salt and pepper to blend.
- Add the swordfish cubes and toss to coat.
- Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
- Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.