Filed Under: grillbbq, snack, spanishportuguese, spicesherbs, Under 20 Mins

Swordfish Kebobs

The combination of fish and pancetta is delicious, not only because of the meaty flavor with the lightness of the fish, but because it is a beautiful presentation that makes a little bit of fish go a long way

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April 8th, 2012

Excerpted from Giada’s Family Dinners by Giada De Laurentiis Copyright © 2006 by Giada De Laurentiis. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1-2 teaspoons Herbes de Provence
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ pounds swordfish steak, trimmed and cut into 1-inch pieces
  • 6 slices thin pancetta or bacon
  • 6 metal or wooden skewers soaked in water 30 minutes
Directions

  1. Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.

  2. In a large bowl, whisk oil, Herbes de Provence, salt, and pepper to blend. Add swordfish cubes and toss to coat.

  3. Thread swordfish cubes alternately with 1 slice of pancetta onto each skewer, wrapping pancetta around fish cubes as you go.

  4. Grill skewers until swordfish is just opaque in the centre and pancetta is crisp, about 8 minutes, turning and brushing often with remaining marinade.

Swordfish Kebobs